Sunday, October 16, 2011

Almond Biscotti

Almond Biscotti
This was my first time trying out biscotti and I didn't really know what to expect. Biscotti are a twice-bakedoblong-shaped cookie from Italy. It was actually a long process but I think the end result paid off to see these crunchy 'coffee dipping' cookies look like something you would buy at a coffee cafe. The Joy of Baking website always has great recipes with follow along vidoes so you know it's always going to be great! Instead of dipping them into chocolate, I made a glaze with icing sugar (about a cup), a tablespoon of milk, and a drop or two of pure almond extract. Just get it to the consistency that it can be drizzled.

I wasn't sure if they froze well, so I did a little research...

"Store: the cooled biscotti between sheets of parchment or wax paper (especially when you have chocolate dipped ones) in a tin or plastic container with a tight-fitting cover. They will keep well for quite a while. They also freeze nicely (except for chocolate dipped) in an airtight plastic bag for a few months. You can freeze glazed biscotti but the gloss of the chocolate will dull."

Almond Biscotti: Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. 
Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.  
In a small bowl lightly beat the eggs and extracts together.  
In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3 - 4 inches (8 - 10 cm) wide. Transfer log to the prepared baking sheet and bake for 30 - 40 minutes, or until firm to the touch (log will spread during baking). Remove from oven and let cool on a wire rackfor about 10 minutes.
Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal.   Arrange evenly on baking sheet.  Bake 10 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.
Note: Can substitute hazelnuts or walnuts for the almonds. If desired, add 1 tablespoon (5 grams) of orange or lemon zest to the egg mixture.
To dip in melted chocolate - Melt 3 ounces (85 grams) of semi-sweet or bittersweet chocolate and 1 teaspoon (5 grams) vegetable shortening or butter in a small metal bowl placed over a saucepan of simmering water. Stir until melted and smooth. Dip one end of each biscotti in the melted chocolate and let dry on a parchment-lined baking sheet.
Makes about 28 biscotti.

Almond Biscotti:

1 cup (145 grams) blanched wholealmonds
1 teaspoon (5 grams) baking powder
1/8 teaspoon salt
2 cups (260 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
3 large eggs
1/2 teaspoon pure almond extract

1 comment:

soMEr said...

Great job!! Looks incredible. I would love to have one right about now with a coffee :) 25 Days and counting!!