This is the traditional almond biscotti recipe which is well published every where. I wish I could say it was unique and I created it. *Sigh* But it's been around since the history of forever. Ok not really.
We are aiming for "traditional", and "authentic", and "classic" with this particular recipe. This means - we aren't playing around much with it. However, don't lose your creative spirit, there are a couple of substitution ideas and questions are listed below. But for the most part we are staying old school with this. If you want to be wildly creative - have at it (on another recipe)! I'm all about warping the rules a bit and going out on an adventure. But for this almond biscotti recipe I didn't fool around with it, I stuck to the old school way.
If you are interested in why biscotti is prepared the way it is you can read about it on my history of biscotti page.
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* 1 cup blanched whole almonds, toasted and chopped coarsely. (See how to blanch almonds.)
* 2/3 cup granulated white sugar
* 2 large eggs
* 1 teaspoon almond extract
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 3/4 cups all-purpose flour
* Preheat oven to 350 degrees F.
* Toast almonds for 8-10 minutes or until golden.
* Let cool and then chop coarsely. Set aside.
* Beat the sugar and eggs on until thick (about 5 minutes).
(When you slowly raise the beaters the batter should make little ribbons.)
* Beat in the almond extract.
* In a separate bowl, sift the flour, baking powder and salt.
* Add to the egg batter and mix until combined.
* Fold in the chopped almonds.
* Form dough into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. Really you can form however you want. It's your biscotti. Pick the size that makes you happy.
* Bake for 25 minutes, or until the log is firm.
* Remove from oven and let cool on a wire rack for about 10 minutes.
Reduce oven temperature to 325 degrees F.
* Transfer the log to a cutting board and cut into 3/4 inch diagonal slices.
* Place the biscotti, cut side down, on the baking sheet.
* Bake for about 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown. (Many times depending on humidity it takes longer. I will take as long as the biscotti needs to get it dry.)
* So between the two bakings you will have a Total Cooktime of - 55 minutes. So maybe altogether with prep, I'd say you are looking at about (Not bad, right?)
* Remove from oven and let cool. Store in an airtight container. Or you can buy a fancy pants biscotti jar to put them in.
Yep. We're staying with the traditional almond biscotti recipe, remember? And really all "blanched" means is no skin. You can do this yourself, no need for an extra trip to the market. Here's how:
That's it! Pop them out of the skin. They become slippery little suckers. Next toast as recipe says.
Be sure to use all the time needed when toasting the almonds! It gives this biscotti it's signature almond flavor. Your house will smell wonderful from the toasting (along with a pot of fresh brewed coffee!) WOW what a combo!
Sure. If you toast the almonds long enough to release the natural oils - you will not lose the integrity of this almond biscotti recipe.
The history of biscotti is these cookies were baked twice to keep well for traveling. The second baking dries out all moisture. Not bad for today's age and time when we live life at a frenetic pace. These can be made in a spare moment (yeah, right) and then kept in an airtight container.
Yep - because these cookies were baked for traveling, the authentic recipes usually have no oil or butter and have this basic ratio of ingredients:
Back to the Almond Biscotti Recipe.
