Classic Almond Biscotti

This recipe is adapted from Alice Medrich.

Two Little Chefettes’ January challenge is nuts.  Since my kitchen is out of commission, I am submitting this almond biscotti recipe which was posted when I started blogging.  Made a little change: almond oil extract instead of vanilla extract.  Either way, it is one of my favorite recipes.

I love biscotti and this recipe makes perfect biscotti when you need that crunch to go with your coffee.  Despite its gourmet name, it is easier to bake than cookies.  I find cookies to be temperamental.  You cannot do wrong when making yummy biscotti!

Ingredients:

255 grams (2 cups) all-purpose unbleached flour

2o0 grams (1 cup) sugar

1 teaspoon baking powder

1/8 teaspoon sea salt

3-4 large eggs

2 tablespoons Kahlua (or Amaretto)

1 teaspoon almond extract

1 cup whole almonds, unblanched, toasted and roughly chopped.  (I used raw slivered almonds and toasted over stove top in a skillet at home).

1.  Preheat oven to 300 F.                                                                                    

2.  Combine all the dry ingredients and set aside.

3.  In a big mixing bowl, whisk the eggs, Kahlua, and vanilla together until well blended.

4.  Add the dry ingredients into the egg mixture, mix together until combined.  The dough should be thick and sticky.  Do not add any more flour.

5.  Line a baking sheet with parchment.

6.  Scrape the dough onto a parchment lined sheet pan.  Flour our hands (or using a spatula) shape into a long flat loaf about 10 inches  long and 5 inches wide.

7.  Bake until firm and dry for about 50 minutes.  Remove from oven and cool for 10 minutes.

8.  Slice the log with a serrated knife into 3/4 inc h to 1 inch wide slices.

9.  Put the slices back into the oven to bake again.  Lay the cut side down on the baking sheet and bake for 15 to 20 more minutes.  Turn the slices over and bake for another 15 minutes or until the cookies are a light golden brown.

10. Transfer the biscotti onto a cookie rack and let cool completely before storing.

Pan-Fried Noodle Dim Sum Style

One of my favorite Chinese dishes is pan-fried noodles.  I used to make a gooey mess when I tried to make noodles.  But no more!  A sweet grandmother in my neighborhood taught me the secret to making this easy and delicious recipe, and it tastes like the one you find at any dim sum place.

Ingredients:

1 pound eggless noodle (“pan-fry”)

1 bunch scallions, thinly slice into 2 inches

1 bag of bean sprouts, washed and dried

3 gloves garlic, finely diced (or 1 teaspoon garlic powder)

3 tablespoons  dark soy sauce (Pearl River Bridge brand)

2 tablespoons  soy sauce

1/3 cup of water

1 teaspoon salt (or add 1/2 more if desired)

1  teaspoon sugar

1.  Bring a pot of water to boil.  Quickly cook the noodle for about 2 minutes.  Remove       from water and put it aside.

2.  In a bowl mix in all the liquid, salt, sugar, and garlic.  Set aside.

3.  Heat the frying pan, add oil, scallions for 30 seconds then add 1/3 of the noodle.  Stir the noodle for 1 minute, then add the soy sauce mixture into the noodle, stir it for another minute.  Add bean sprouts, toss for another minute.  Remove from pan into plate.

Repeat step 3 with the rest of the noodle…1/3 at a time so the noodle will be well seasoned.