Preparation Time : 20-25 minutes
Cooking Time : 40 -42 minutes + cooling time in between for 25 minutes
Serving : 5-6 members
Description
Almond biscotti . Biscotti are hard Italian biscuits , traditionally served with tea , coffee , wine or port for dipping . Biscotti means twice baked . This second baking makes the biscuit hard and dry but they remain exquisitely tasty . My first try with biscotti was a very nervous experience as I didn’t know head or tail about biscotti . This time with great confidence went ahead and was done hassle free . As biscotti can be stored for two weeks . I did have them in my pantry for quite some time . The day the biscotti was over and the air tight container was into the sink , the same evening I got another packet of MARKS&SPENCERS pistachio biscotti from my friend meera aboo thamby all the way from U.K . The only difference being my almond biscottis were bigger in size , the pistachio biscotti were finger sized nibbles . I guess the biscotti bug just didn’t want to let go me , helping me to pile more calories as usual .
Ingredients
Ingredients | quantity |
|---|---|
| all purpose flour | 3 1/4 cups |
| baking powder | 1 tablespoon |
| salt | 1/3 teaspoon |
| sugar | 1 1/2 cups |
| unsalted butter melted | 10 tablespoons |
| large eggs | 3 |
| vanilla extract | 1 tablespoon |
| aniseed ( fennel ) ground | 2 teaspoon |
| whole almonds | 1 cup heaped toasted and coarsely chopped |
| egg white | 1 |
Method
- Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl.
- Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.Divide dough to equal half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log.
- Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.Bake logs until golden brown (logs will spread), about 30 minutes.
- Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.Transfer logs to work surface; discard parchment paper.
- Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to colour, about 8 minutes.
- Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
