Almond Biscotti (Biscotti di Prato)
One of several little gems from Lou Seibert Pappas' most excellent cookbook, "Biscotti" (Chronicle Books, 1992. ISBN 0-8118-0095-4) This recipe alone was worth the price of the book, but be sure to check out "Biscotti di Cioccolato" (Chocolate Biscotti).
3/4 cup whole almonds
3 eggs
1 tsp. vanilla extract
1/4 tsp. almond extract
2 cups unbleached all-purpose flour
7/8 cup sugar
1 tsp. baking soda
dash of salt
Place nuts in a shallow pan and bake in a preheated 350º F. oven for 8 to 10 minutes, or until golden brown. Let cool. In a small bowl beat eggs, vanilla and almond extract with a wire whisk. In mixing bowl combine flour, sugar, baking soda and salt. Add egg mixture and mix until blended--about 1 minute. Cut nuts into halves or thirds and mix in. Divide dough in half. On a greased and floured baking sheet, pat out dough into two logs about 1/2-inch thick, 1-1/2 inches wide and 12 inches long, spacing them at least 2 inches apart. Bake in the middle of a preheated 300º F. oven for 50 minutes or until golden brown. Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on a cutting board. With a serrated knife slice diagonally at a 45-degree angle about 1/2 inch thick. Lay the slices flat on the baking sheet and return to a 275º F. oven for 20 to 25 minutes or until toasted, turning them over once to dry the other side. Store in a tightly covered container.
Chocolate Glaze variation: Coarsely chop 3 ounces semisweet chocolate and place in top of a double boiler over barely simmering water. Heat until chocolate melts. Stir to blend. Or place chocolate in a microwave-safe bowl and microwave on medium for 2 minutes or until chocolate melts. Stir to blend. With a spatula spread over entire top surface of cookies. Let cool at room temperature until set.
Makes about 3-1/2 dozen biscotti.
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