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ALMOND PRALINE BISCOTTI

Recipe Introduction


THE WORD BISCOTTI MEANS "TWICED BAKED" AND THESE ITALIAN COOKIES GO INTO THE OVEN TWICE. THE DOUGH IS FORMED INTO A LOG AND IS BAKED UNTIL FIRM. THEN THE LOGS ARE SLICED AT AN ANGEL AND REBAKED TO PRODUCE CRISP COOKIES THAT ARE TRADITIONALLY DUNKED INTO COFFEE OR TEA.





List of Ingredients



• ALMOND PRALINE INGREDIENTS:
  
• 2/3 CUP OF WHOLE ALMONDS
  
• 1/2 CUP SUGAR
  
• 3 TABLESPOONS WATER
  
• BISCOTTI DOUGH:
  
• 1/3 CUP FLOUR
  
• 1 TEASPOON BAKING POWDER
  
• 2 TABLESPOONS CORNMEAL
  
• 1/4 TEASPOON SALT
  
• 2 TABLESPOONS FINELY GROUND ESPRESSO COFEE BEANS
  
• 1/2 CUP BUTTER
  
• 2/3 CUP SUGAR
  
• 1 LARGE EGG YOLK
  
• 1 LARGE EGG
  
• 2 TABLESPOONS KAHLUA
  
• 3/4 TEASPOON VANILLA EXTRACT
  






Instructions



1. PRALINE INSTRUCTIONS:
   
   
2. PREHEAT OVEN TO 375°.
   
   
3. SPREAD THE ALMONDS ON AN UNGREASED BAKING SHEET FOR 7 MINUTES.
   
   
4. IN A SMALL SAUCEPAN COMBINE SUGAR AND WATER. BRING TO A BOIL OVER MEDIUM HEAT, STIRRING CONSTANTLY UNTIL SUGAR IS DISOLVED.
   
   
5. INCREASE HEAT TO HIGH AND COOK WITHOUT STIRRING UNTIL THE MELTED SUGAR IS AN AMBER COLOR, SWIRLING THE PAN IF THE SUGAR IS COLORING UNEVENLY.
   
   
6. IMMEDIATELY POUR MIXTURE OVER THE NUTS ON A GREASED COOKIE SHEET LINED WITH WAXED OR PARCHMENT PAPER.
   
   
7. LET COOL 1 HOUR. BREAK THE PRALINE INTO PIECES THEN GRIND IN A FOOD PROCESSOR.
   
   
8. BISCOTTI INSTRUCTIONS:
   
   
9. SIFT TOGETHER FLOUR, CORNMEAL, ESPRESSO, BAKING POWDER AND SALT.
   
   
10. IN A LARGE BOWL CREAM TOGETHER BUTTER AND SUGAR. ADD THE EGG AND THE EGG YOLK AND BEAT WELL. ADD IN THE LIQUEUR AND THE VANILLA.
    
    
11. USING A RUBBER SPATULA, FOLD IN THE FLOUR THEN THE PRALINE.
    
    
12. TRANSFER TO A GREASED BAKING SHEET. SMOOTH INTO AN 11 X 6 1/2" RECTANGLE ABOUT 3/4" THICK.
    
    
13. BAKE 15 TO 17 MINUTES. REMOVE FROM OVEN AND LET COOL TO ROOM TEMPERATURE.
    
    
14. REDUCE OVEN TO 325°. CUT IN HALF LENGTHWISE THEN SLICE ON THE DIAGNAL INTO 18 COOKIES.
    
    
15. BAKE FOR AN ADDITIONAL 10 MINUTES OR UNTIL CRISP. "DO NOT OVER BAKE" STORE IN AN AIRTIGHT CONTAINER AT ROOM TEMPERATURE, CAN ALSO BE FROZEN UP TO 3 MONTHS
    
    
16. MAKES 3 DOZEN COOKIES, DEPENDING ON THE THICKNESS OF THE CUT.
    
    






Final Comments


THESE CRISP COOKIES ARE JUST GREAT TO HAVE ON HAND WHEN YOU DON'T WANT SOMETHING HEAVY. "REMEMBER TO STORE THEM IN AN AIRTIGHT CONTAINER TO GUARANTEE FRESHNESS"