Almond biscotti

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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 flour3 1/4 cups
baking powder1 tablespoon
salt1/3 teaspoon
sugar1 1/2 cups
unsalted butter melted 10 tablespoons
large eggs3
vanilla extract1 tablespoon
aniseed ( fennel ) ground2 teaspoon
whole almonds1 cup heaped toasted and coarsely chopped
egg white1

Method

  1. 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.
  2. 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.
  3. 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.
  4. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.Transfer logs to work surface; discard parchment paper.
  5. 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.
  6. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)