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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.
Set aside.
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. Set
aside.
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 rack
for 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.
You can put a chocolate glaze on the biscotti. Melt 3 ounces (85
grams) of semi-sweet or white chocolate and 1 teaspoon (5 grams) vegetable
shortening in a small metal bowl placed over a saucepan of simmering water. Stir
until melted and smooth. When melted, place chocolate into a parchment triangle
or small plastic bag with one edge cut. Pipe onto the biscotti in a decorative
pattern. Alternatively, you can dip or spread with a small metal spatula one
side of the biscotti with chocolate and let dry on a clean baking sheet.
Makes about 28 biscotti.
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