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Recipe: Almond Biscotti
Similar Categories: Almond, Biscotti
1 cup blanched almonds, toasted and coarsely chopped (144 grams)
1 teaspoon baking powder, (5 grams)
1/8 teaspoon salt
2 cups all-purpose flour, (280 grams)
3/4 cup sugar, plus 1 tablespoon (164 grams)
3 large eggs
1 teaspoon vanilla extract, (4 grams)
1/2 teaspoon almond extract, (2 grams)
Directions:
Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10
minutes until lightly browned. Let cool and then chop coarsely. Reduce oven
temperature
to 300 degrees F (150 degrees C) and lightly grease or parchment paper line
a baking sheet.
In a small bowl lightly beat the eggs and extracts together. Set aside.
In bowl of electric mixer combine flour, sugar, baking powder and salt. Beat
for 30 seconds or until blended. Gradually add the egg mixture and beat
until
a dough forms, adding almonds when about half mixed. With floured hands
divide dough in half and roll into a log about 10 inches long and 2 inches
wide.
Transfer to the parchment paper lined baking sheet and bake for 35-40
minutes, until firm to the touch (logs will spread during baking). Remove
from oven
and let cool on a wire rack for about 10 minutes.
Transfer logs to cutting board and, using a serrated knife, cut log into
slices 1 1/2 inches thick on the diagonal. Arrange on baking sheet, cut side
down.
Bake 10-12 minutes, turn slices over, and bake another 10 minutes or until
firm to the touch. Remove from oven and let cool. Store in an airtight
container.
Can substitute hazelnuts or walnuts for the almonds. If desired, add 1
tablespoon of orange or lemon zest to the egg mixture. You can put a
chocolate glaze
on the biscotti. Melt 3 ounces of semi-sweet or white chocolate and 1
teaspoon vegetable shortening in a small metal bowl placed over a saucepan
of simmering
water. Stir until melted and smooth. When melted, place chocolate into a
parchment triangle or small plastic bag with one edge cut. Pipe onto the
biscotti
in a decorative pattern. Alternatively, you can dip or spread with a small
metal spatula one side of the biscotti with chocolate and let dry on a clean
baking sheet.
1 teaspoon baking powder, (5 grams)
1/8 teaspoon salt
2 cups all-purpose flour, (280 grams)
3/4 cup sugar, plus 1 tablespoon (164 grams)
3 large eggs
1 teaspoon vanilla extract, (4 grams)
1/2 teaspoon almond extract, (2 grams)
Directions:
Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10
minutes until lightly browned. Let cool and then chop coarsely. Reduce oven
temperature
to 300 degrees F (150 degrees C) and lightly grease or parchment paper line
a baking sheet.
In a small bowl lightly beat the eggs and extracts together. Set aside.
In bowl of electric mixer combine flour, sugar, baking powder and salt. Beat
for 30 seconds or until blended. Gradually add the egg mixture and beat
until
a dough forms, adding almonds when about half mixed. With floured hands
divide dough in half and roll into a log about 10 inches long and 2 inches
wide.
Transfer to the parchment paper lined baking sheet and bake for 35-40
minutes, until firm to the touch (logs will spread during baking). Remove
from oven
and let cool on a wire rack for about 10 minutes.
Transfer logs to cutting board and, using a serrated knife, cut log into
slices 1 1/2 inches thick on the diagonal. Arrange on baking sheet, cut side
down.
Bake 10-12 minutes, turn slices over, and bake another 10 minutes or until
firm to the touch. Remove from oven and let cool. Store in an airtight
container.
Can substitute hazelnuts or walnuts for the almonds. If desired, add 1
tablespoon of orange or lemon zest to the egg mixture. You can put a
chocolate glaze
on the biscotti. Melt 3 ounces of semi-sweet or white chocolate and 1
teaspoon vegetable shortening in a small metal bowl placed over a saucepan
of simmering
water. Stir until melted and smooth. When melted, place chocolate into a
parchment triangle or small plastic bag with one edge cut. Pipe onto the
biscotti
in a decorative pattern. Alternatively, you can dip or spread with a small
metal spatula one side of the biscotti with chocolate and let dry on a clean
baking sheet.
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