Sunday, January 17, 2016

Almond Biscotti Day

Almond Biscotti Recipe
YIELD: 16 Almond Biscottis

1 cup blanched whole almonds, toasted and chopped coarsely. (See how to blanch almonds.)
2/3 cup granulated white sugar
2 large eggs
1 teaspoon almond extract
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Preheat oven to 350 degrees F.
Toast almonds for 8-10 minutes or until golden.
Let cool and then chop coarsely. Set aside.
Beat the sugar and eggs on until thick (about 5 minutes).
(When you slowly raise the beaters the batter should make little ribbons.)
Beat in the almond extract.
In a separate bowl, sift the flour, baking powder and salt.
Add to the egg batter and mix until combined.
Fold in the chopped almonds.
Form dough into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. Really you can form however you want. It's your biscotti. Pick the size that makes you happy.
Bake for 25 minutes, or until the log is firm.
Remove from oven and let cool on a wire rack for about 10 minutes.
Reduce oven temperature to 325 degrees F.
Transfer the log to a cutting board and cut into 3/4 inch diagonal slices.
Place the biscotti, cut side down, on the baking sheet.
Bake for about 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown. (Many times depending on humidity it takes longer. I will take as long as the biscotti needs to get it dry.)
So between the two bakings you will have a Total Cooktime of - 55 minutes. So maybe altogether with prep, I'd say you are looking at about 90 minutes. (Not bad, right?)
Remove from oven and let cool. Store in an airtight container. Or you can buy a fancy pants biscotti jar to put them in.

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