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Almond Biscotti - Like Starbucks




Source of Recipe


Rita Heikenfeld


Recipe Introduction


NOTES FROM RITAL

Here we go again! It seems like more than a few of you love Starbucks Almond Biscotti and would like to make it at home. The almond biscotti at Starbucks is a popular treat, and you can make my version at home for just pennies! And if I do say so myself, I think mine’s better! Now I don’t like a real hard biscotti, which, by the way, means "twice baked", so that’s why the second baking time is less than you’d usually see. My almond biscotti are crunchy and tender all at the same time. And they’re lower in fat than some biscotti because they contain no butter or oil.

Let me know what else you’d like "cloned" and I’ll get sleuthing on it right away! These are great snacking or dunking cookies. Pack some into the kids’ lunch boxes, or wrap some up to take to work.

Test your baking powder! If the expiration date indicated on the bottom of the can is less than a month away, put a pinch of baking powder into a bit of warm water. It should immediately fizz. If not, it has lost its leavening power.



List of Ingredients




2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 cup chopped or slivered almonds, toasted in a 350 degree oven for 7-10 minutes, until fragrant, and cooled
3 large eggs, room temperature
1 teaspoon each: vanilla and almond extract
Pinch of salt

Recipe



Preheat oven to 350º. Mix flour, sugar, nuts and baking powder and pinch of salt either in the food processor or mixer, or even by hand. Whisk eggs and extracts in another bowl until well beaten. Add egg mixture to flour mixture and process or beat just until combined. Mixture will be sticky and thick.

Grease or spray a cookie sheet. Divide dough into two parts and transfer to cookie sheet. With floured hands, shape into 8" long, 1/2" high loaves. If desired, sprinkle with a bit more of granulated or raw sugar.

Bake for 20-25 minutes, until pale golden and center of loaf is firm when touched. Remove from cookie sheet and cool.

Place on cutting board and cut into 1/2" thick slices on the diagonal. Arrange cookies cut side down on same sheet. Bake another 12-18 minutes, until cookies are turning golden but still a bit soft.

Let cool and store in airtight container. Makes about 2 dozen.