Almond Biscotti


I have passed this recipe up time and time again. I do not know why I refused to make this amazing recipe. I think it was the fact that it had cornmeal in it. and I an unfounded insane thought that it would not taste good. I was completely and utterly wrong! This is one of the best biscotti recipes I have ever made.

I have heard from several people that it tastes great with coffee, and or milk.

The dough was very sticky and became problematic. I figured out a way to roll it in to a log using aluminum foil, a spatula and some cooking spray. I put a sheet of aluminum foil on the counter top and sprayed it with cooking spray. I put half of the dough on one part of the foil. I sprayed my spatula with cooking spray and worked the dough in to a rectangle with my spatula. I sprayed my spatula periodically to keep the dough from sticking to it. I chilled 2-3 rectangles per sheet in the freezer until it was easy to handle.

Once the dough was chilled I pulled another sheet of foil out and sprayed it with cooking spray. I placed the chilled rectangle of almond biscotti on it.

I wrapped the edge over the biscotti to cover it completely.

I then placed another rectangle of almond biscotti on the next section of foil and repeated the process.

Once you have the entire thing wrapped up fold over the edges at the very ends of the rectangle and seal them. Eventually you end up with 3-4 rectangles of biscotti wrapped up and sitting on top of each other. This helped me save room in my freezer and helped my rectangles keep their shape.

 

Baked Biscotti : mmm I love the smell of almonds 🙂

Packing the biscotti.

Almond Biscotti

Yield: about 24-30 cookies
Ingredients:
1½ cups all-purpose flour
1½ tsp. baking powder
¼ tsp. salt
½ cup yellow cornmeal
8 tbsp. unsalted butter, at room temperature
1 cup sugar
2 large eggs
1½ tsp. almond extract
¾ cup sliced almonds, blanched or unblanched

Directions: 
Center a rack in the oven and preheat the oven to 350° F.  Line a baking sheet with a silpat or parchment paper.  In a small bowl, whisk together the flour, baking powder, and salt.  Add the cornmeal and whisk again to blend.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together at medium speed for 3 minutes, until very smooth.  Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes or until the mixture is light, smooth and creamy.  Beat in the almond extract.  Reduce the mixer speed to low and add the dry ingredients, mixing just until they are incorporated.  The dough will be sticky.  Scrape down the paddle and bowl, add in the sliced almonds and mix just until blended in.

Scrape half of the dough onto one side of the baking sheet.  Using a rubber spatula or your fingers (I like to cover my hand with lightly oiled plastic wrap), form the dough into a log about 12 inches long and 1½ inches wide.  The log will be rectangular, with a bumpy and uneven surface.  Form a second similar log on the other side of the baking sheet.

Bake for 15-20 minutes, or until the logs are lightly golden but still soft and springy to the touch.  Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes.

(If you turned the oven off, return it to 350° F.)  Using a long serrated knife, cut the logs into 1-inch thick slices.  Turn the slices so that they stand on their sides, and return the sheet to the oven.

Bake the biscotti for another 15-20 minutes, or until they are golden and firm.  Transfer them to wire racks to cool completely.

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