Saturday, June 20, 2009

Almond Biscotti

Although I have never had the bought version, I am very pleased with what I got when I made them home. The butter makes all the difference, believe me, so don't skimp on it.
Then the nuts are better if lightly toasted. They are more fragrant.

3 and 1/4 cups flour
1 TBSP baking powder
1/4 teaspoon salt
1 and 1/2 cups sugar
10 TBSP butter, melted
3 large eggs
1 TBSP vanilla
1/2 teaspoon almond extract
1 teaspoon orange and/or lemon zest
1 cup slivered almonds, chopped a bit
1/2 cup walnuts or pecans, toasted, chopped

This will yield 2 logs of a soft greasy dough.
Preheat the oven to 350 F.
Combine the dry ingredients in a bowl, the wet ones in another and slowly add the wet mixture to the dry ingredients stirring with a spoon, and adding the nuts at the end.
Divide the dough in two and make 2 logs with at least 2-3 inches in between them.
They need to be on parchment paper and they need to be about 1 inch tall.
Bake them about 30 minutes keeping in mind they will spread, remove them from the oven and cut equal pieces.
You probably need to let the logs cool off before cutting, but I never do, and if you see the dough slightly uncooked when you cut into it, do not despair, it will bake nicely once you return it to the oven.
So after you have cut the biscotti using a serrated knife, place them back on the baking sheet, cut side down, and cook for 10 more mins on each side.
Of course you can always jut let them stand and cook for only 15 minutes.
But that will not result in very brown biscotti.
Cool and enjoy !

No comments:

Post a Comment