|Almond Biscotti and Coffee|
Are you a biscotti fan? Some people are not, but I think it must be because they have never had a really tasty biscotti. When a biscotti is just right, it is crisp, with just the right amount of crumble in your mouth. It should hold up when dunked in a steaming cup of coffee or tea, but be flavorful enough not to need to be dunked. The light almond scent of these biscotti adds to the pleasure of eating these delicious treats. The aroma, taste and texture all make almond biscotti perfect for your mid-afternoon pick me up, or after dinner dessert.
You'll find this biscotti recipe each to make. Just try not to be impatient while you are waiting to eat one. Biscotti must be baked twice, with a short cooling period in between.
About 16 cookies
|Almond Biscotti Fresh from the Oven|
- 1 1/4 cups sliced almonds, toasted
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 1/2 teaspoons almond extract
- 1/2 teaspoon vanilla extract
- 3 tablespoons egg whites
Preheat oven to 400 degrees F. Spread the almonds out on a baking sheet. Place the baking sheet on the center rack of your oven for 5-10 minutes, just until the nuts start to brown slightly. Remove the nuts from the oven to cool. Grind 1/4 cup of the almonds into a fine powder and set aside. Reduce the oven temperature to 325 degrees F.
Mix together the flour, baking powder, salt and ground almonds in a medium bowl. Place the 2 whole eggs in the bowl of your stand mixer. Beat the eggs on medium high speed until they become light in color and doubled in size, 3-6 minutes. Add the melted butter, almond extract and vanilla, mixing well to combine.
Remove the bowl from the mixer. Fold in half of the flour mixture using a spatula until just combined. Add the remaining flour mixture and the almonds, continuing to fold until just combined. Set aside.
Prepare your baking sheet by lining with parchment paper. I find it helps to spray the pan with cooking spray to hold the parchment paper in place. Divide the batter in half with your spatula and place each portion on your baking sheet in separate rectangles approximately 8" X 3" in size. Flour your hands and pat the batter into the rectangular shape. You'll want to be sure each rectangle is the same size to ensure even baking. Brush each rectangle with the egg white.
Bake the biscotti on the center rack of your oven for 25 to 30 minutes, until lightly browned and the tops are beginning to crack. Remove from the oven to cool for 20-30 minutes on the baking sheet. When cooled, but still warm, place the biscotti on a cutting board. Cut each rectangle on the bias into 1/2 inch slices. Place the sliced biscotti onto a wire rack on a baking sheet and return to the oven to bake for another 30-35 minutes, until each side is lightly browned. Turn each biscotti over halfway through the cooking time to ensure even browning.
Cool completely before serving. Store in an airtight container for up to a month.
You can get the printable almond biscotti recipe here.
This cranberry pistachio biscotti recipe is also a favorite of mine.