Almond Biscotti

I’ve got this new thing I do. It’s called- eat a biscotti with my coffee every morning. I make my coffee, sit at a chair in my living room, and dip/eat my biscotti while delving into the Hunger Games series.

Speaking of the Hunger Games, I recommend them to everyone. I was a skeptic at first thinking that sci-fi really isn’t my thing but my friend Sara, who writes this book review blog, insisted. This series is in my top 10 out of all the books I’ve read the last few years…. and the movie of the first book is coming out in March. I can’t wait. 

I digress…. but this ‘eat a biscotti with my coffee every morning’ thing, it’s my 15 minutes of “me time” before heading off to my stressful job.

It makes me feel uber sophisticated and takes my Folger’s cinnamon swirl coffee up a few notches.

Be sophisticated with me and take a little time for you each morning.

My inspiration for wanting to make the perfect almond biscotti comes from the fantastic Mini Almond Biscotti at Trader Joes. If you don’t have the time or energy to make your own, this is one of the few times I say it’s okay to go with store-bought.

I found this great Joy of Baking recipe (see below) and made quite a few modifications and I think I got it down. The double baking sounds intimidating at first but it’s not. It just means it takes a little longer than you’re typical cookie and requires a mid-bake slicing. It’s pretty hard to mess up, it might be a little dense or a little crisp but that’s why you’ve got coffee for soaking!

Almond Biscotti (adapted from Joy of Baking):

1 cup sliced almonds

1 teaspoon baking powder

1/8 teaspoon salt

2 cups (260 grams) all-purposeflour

1 cup granulated white sugar

3 large eggs

1 teaspoonpure vanilla extract

1 teaspoon pure almond extract

Variation: Add 1 tablespoon orange juice and 1/2 tablespoon orange zest. Mix the almonds with chopped hazelnuts or any other nut you’d like.

Preheat oven to 350 degrees F. 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 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. Spoon out dough into two roughly shaped logs on a prepared baking sheet and then perfect the shape with your hands. About 12-14 inches long and 3-4 inches wide. 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  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.

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