Sunday, August 1, 2010

Almond Biscottis

I am reposting this recipe in order to participate in Akila's event Dish Name Starts With - A. That's a neat idea, Akila!  Since this event is posted in August, hence the letter "A"! I had something else in mind but then I decided to use that recipe for Cooking on Independence Day event by Akila also. My brain is bursting with recipes right now but I want to keep it simple. Hence this repost.

I absolutely love biscotti! These cookies sound a lot more difficult to make but trust me, it is not. This recipe is really easy to make and will keep for up to 3 weeks. It tastes so great when eaten just like that but even better when dunked in a good cup of coffee, tea or hot cocoa. Give it a try. I am sure you won't be disappointed and these are much better cookies than the one you get at your local barista!

Almond Biscotti
Makes about 36


3 cups All-purpose flour
1 heaping teaspoon Baking powder
3 Eggs, large
1 cup Granulated sugar
1/2 cup (1 stick) Unsalted butter, melted and cooled
1 teaspoon Vanilla extract
1 cup slivered almonds, toasted

How to:

Preheat oven to 350 degrees F.
Grease a cookie sheet with non-stick cooking spray or butter.
Whisk together the flour and baking powder in a large bowl; set aside.
Use an electric mixer to beat the eggs and sugar in another bowl on medium speed.
Add the melted butter and vanilla.
Mix on medium speed until combined.
Gradually add the flour mixture in three batches.
Blend well after each addition.
Use a rubber spatula or mixing spoon to gently stir in the toasted almonds.
The dough should be stiff enough to hold in your hands without being too sticky.
If it is too sticky, add a small amount of extra flour until it is workable.
Turn the dough onto the prepared cookie sheet.
Divide the dough into two equal portions.
With lightly floured hands, shape each portion into a flat rectangle about 5-inches wide and 12-inches long. Space the "loaves" at least 2-inches apart.
Bake for 20-25 minutes, or until the loaves are golden brown.
Allow them to cool on the pan for 5 minutes.
Gently transfer the loaves to a cutting board and use a serrated knife to slice them into 1/2-inch slices.
Place the sliced almond biscotti cookies back on the cookie sheet; placing them cut-side down.
Be careful, they will be fragile and could break in half.
Bake the almond biscotti cookies for 10 minutes or until golden brown.
Remove the pan from the oven and turn the almond biscottis over so the other cut side is now facing up. Bake for 10 more minutes or until golden brown.
Place finished almond biscotti cookies on a rack to cool.
Store in an air tight container.

This is my entry for Akila's event.