The name biscotti is derived from ‘bis’ meaning twice in Italian and ‘cotto’ meaning baked or cooked. Our recipe is a quick version of the traditional one where the sticky dough is first shaped into a 12 inch (30 cm) log and baked until firm. After a short cooling period, the log is sliced into diagonal slices and baked again to draw out the moisture thus producing crisp, dry textured cookies that have a long shelf life. Serve the biscotti with a hot cup of cappuccino for a deliciously simple finish to the Italian fare.

Ingredients:

  • 2 tsp Baking Powder
  • 2 cups All-Purpose Flour
  • 1 tsp Vanilla Extract
  • 1-1/4 cups Sugar
  • 1/2 cup Almonds (blanched and chopped)
  • 3 Eggs (beaten well)
  • 1/2 cup Butter
  • 2 tsp Milk
  • dash of Kosher Salt

Direction:

  • Preheat oven to 350 degrees F.
  • Toast almonds for 8-10 minutes or until lightly browned and fragrant.
  • Let almonds cool and then chop coarsely. Set aside.
  • In a bowl, combine beaten eggs and vanilla extract together.
  • In a separate bowl, beat together the butter and sugar until it become light and fluffy (approx. 2-3 minutes)
  • Combine sifted flour, salt, baking powder to the butter and sugar mixture.
  • Mix the ingredients of the two bowls in a large one, to make dough.
  • Add the chopped almonds and divide the dough in half.
  • Line a baking sheet with foil and grease the foil.
  • Spread the dough into two 12-in. x 3-in. rectangles on foil.
  • Brush with milk and sprinkle a little sugar.
  • Bake at 375 degrees F for 15-20 minutes, or until golden brown and firm to the touch.
  • Reduce heat to 300 degrees F and remove rectangles from oven. Lift rectangles with foil onto wire rack; cool for 15 minutes.
  • Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet.
  • Bake for 10 minutes. Turn cookies over; bake 10 minutes more.
  • Turn off the oven, leaving cookies in oven with door ajar to cool.
  • Almond Biscotti is ready. Store in an airtight container.
Tagged: Stuart