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Recipe: Almond Biscotti
Similar Categories: Almond, Biscotti
2 cups all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup granulated sugar
2 eggs -- (room temperature)
2 egg whites -- (room temperature)
1 tablespoon almond extract
1 teaspoon almond extract
2 ounces almonds -- lightly toasted,
chopped (optional)
If you like hard and crunchy biscotti, these are for you.
Dunk them in coffee or milk.(Tina)
Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper,
or spray with nonstick cooking spray. In medium bowl, sift together
flour, baking powder, salt and baking soda. In large bowl, with electric
mixer on high speed, combine sugar, eggs, egg whites and almond extract
until well blended, 1 minute. Scrape bowl with rubber spatula. Blend in
half of the flour mixture with spatula, then beat with mixer on low for
several second. Add remaining flour mixture and continue beating until
smooth, about 5 seconds. Add almonds, if using, and beat just to combine.
Divide dough into 2 pieces and spread each onto the center of a prepared
baking sheet, smoothing each into a 12 x 2 inch strip. Bake until firm
and light gold, 25-30 minutes. Lower oven temperature to 300 degrees.
Cool cookies on rack 10 minutes. With serrated knife, cut each strip
into twenty-four 1/2 inch slices. Arrange slices standing upright on
baking sheets, 1/2 inch apart. Bake until crisp and light gold, about 35
minutes.
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup granulated sugar
2 eggs -- (room temperature)
2 egg whites -- (room temperature)
1 tablespoon almond extract
1 teaspoon almond extract
2 ounces almonds -- lightly toasted,
chopped (optional)
If you like hard and crunchy biscotti, these are for you.
Dunk them in coffee or milk.(Tina)
Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper,
or spray with nonstick cooking spray. In medium bowl, sift together
flour, baking powder, salt and baking soda. In large bowl, with electric
mixer on high speed, combine sugar, eggs, egg whites and almond extract
until well blended, 1 minute. Scrape bowl with rubber spatula. Blend in
half of the flour mixture with spatula, then beat with mixer on low for
several second. Add remaining flour mixture and continue beating until
smooth, about 5 seconds. Add almonds, if using, and beat just to combine.
Divide dough into 2 pieces and spread each onto the center of a prepared
baking sheet, smoothing each into a 12 x 2 inch strip. Bake until firm
and light gold, 25-30 minutes. Lower oven temperature to 300 degrees.
Cool cookies on rack 10 minutes. With serrated knife, cut each strip
into twenty-four 1/2 inch slices. Arrange slices standing upright on
baking sheets, 1/2 inch apart. Bake until crisp and light gold, about 35
minutes.
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