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!
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).
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.