Thursday, August 13, 2009

Almond Biscotti

This twice baked Italian specialty has become very popular here. Unlike other sweet cookies we are used to, biscotti are crisp and crunchy and taste really great when dunking it in coffee or sweet wine. These traditional biscotti do not contain any butter or oil. It uses eggs to bind all the ingredients together. You can add any types of nuts, dry fruits and flavor that you like to it.


Ingredients:

2 cups of flour
1/4 tsp baking soda
1 cup sugar
1/8 tsp salt
2 eggs
1 tsp pure vanilla extract or ½ tsp almond extract
1 cup whole almonds - toasted

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Combined flour, salt and baking soda together. In your mixer whisk eggs and sugar until well combined. Add in flavoring.
3. Gradually add in the flour into the egg mixture until dough is form. Add in almonds. With floured hands divide dough into half. On a lightly floured surface roll each half of dough into a log.
4. Transfer the logs to the prepared baking sheet, spacing the logs about 3 inches apart, and bake for 35-40 minutes, or until firm to the touch and lightly brown.
5. Remove from oven and let cool on a wire rack for about 10 minutes. Transfer logs to a cutting board and using a serrated knife slice log into 1/2 inch thick. Arrange evenly on baking sheet. Bake for 10 minutes, turn slices over, and bake another 10 minutes or until lightly brown and crispy. Remove from oven and let cool and store in an airtight container.

Note: I added some dry cranberries to the second log.

20 comments:

Kitchen Corner said...

Hi, nicely baked biscotti! I this one of my favorite snack. May I know how did you cut it so nicely and event? My biscutti is quite hard which need more effort to cut. Kindly advise. Thanks!

meeso said...

Yum, great recipe, few ingredients, but I bet an awesome flavor!

Zoe said...

Wow..better than store bought. You're such a great cook and baker.

-Zoe

Ashley said...

Yumm....yet another recipe to tempt me to try making biscotti finally!

tracieMoo said...

I've always wanted to make almond biscotti! Yours looks great for teatime! How long could we usually keep it?

Elin said...

I have never baked one before so I think high time I try this out. Gert, thanks for sharing this biscotti recipe :)

Grace said...

Mmm.... will try this tomorrow. THanks for the idea! Needed to bring some munchies for a Trivia Night and wondering what to make!

Little Corner of Mine said...

Looks great, I love any kind of biscotti.

Food For Tots said...

They are my favourite. Yours look really beautiful and delicious. But I need to KIV it until my son is ready for nuts.

Elizabeth Spann Craig said...

I think the almond taste would work really well with biscotti. Thanks for sharing it!

Elizabeth/Riley

Mystery Lovers’ Kitchen

ICook4Fun said...

Kitchen Corner, always used a serrated knife to cut and cut it when it is still slightly warm. If it is completely cool it will be too hard to cut.

Meeso, it's great dunking it in coffee.

Zoe, thank you. I still have a lot to learn when come to cooking and baking :)

Ashely, this is an easy cookie to bake :)

TracieMoo, for me this cookies can keep over a month in an air-tight container.

Elin, you are welcome.

Grace, looking forward to your posting at your blog. By the way the orange chiffon cake look great.

LCOM, me too :)

Food4tots, you can omit the nuts and put some dried fruits and chocolate chips to it.

Elizabeth, thanks for stopping by.

ramizah said...

I am one of the regular customers who like to check on what is your latest recipe..wonderful blog.

ramizah

Anonymous said...

This has nothing to do with your Biscotti, which looks delicious by the way. I am going to try two of your chicken recipes this week. Your sweet and spicy grilled drumsticks and a fried chicken recipe. The pictures you take make the food look so great, I can't wait to give these a try. Thank you for posting your recipes, I enjoy reading them and you keep inspiring me to try new things.

My Asian Kitchen said...

Gert,your biscotti really look crispy and neat!! I keep telling myself to try to bake biscotti when I see this cookies popping up everywhere but never have the urge to bake one yet! but now seeing yours make me want to try soon!!

ICook4Fun said...

Ramizah, thanks for your support and your kind comment.

Anon, thank you so much for your kind comment and your support. Hope you like the recipe that you will be trying. Do let me know how it turn out.

Lesley, Carlos just love this cookies. You think Eliot will like this?

Anonymous said...

hi everybody..i really love this post and it is nice to see how italian recipes are popular worldwide...anyway..a tip for you from italy.. those biscuits with almonds are originary from tuscany..we usually make them a bit more little than you do in this images, and we dunk them in a really sweet wine callde "vin santo" as a dessert..this is the really best way to eat them..enjoy this tip if you like!!!
anna

ICook4Fun said...

Anna, thank you so much for your lovely comment and your tip.

Christelle said...

In Italy, these are dipped in sweet wine after the meal, I use the 'Beaume de Venice' wine, it is absolutely irresistible :)

ICook4Fun said...

Christelle, yes this is great with sweet Italian wine.

Lau said...

Hey there! I did a post on your recipe (plus matcha green tea) on my blog. Thanks for sharing!