Saturday, March 14, 2009

Italian-Style Almond Biscotti

This evening I was craving some crunchy biscotti so I whipped these up. American-style biscotti have more fat in them, yielding a less crisp cookie, while the Italian-style have very little fat, resulting in a much crisper cookie. This recipe is for basic biscotti, which can be dressed up with nuts, dried fruit, anise, or mini chocolate chips.
First, the dough is shaped into a log and baked.
The dough then cools on the baking sheet before slicing.
Next, the log is cut into slices.
The slices are placed back on the baking sheet for a second trip to the oven.
The cookies are then cooled on a rack and ready to eat.

From The King Arthur Flour Cookie Companion

YIELD - 14 to 16 biscotti

2 large eggs
2/3 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons almond extract
2 cups unbleached all-purpose flour

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment.

2. In a medium bowl beat the eggs, sugar, baking powder, salt, and extract until creamy looking; the mixture will be light-colored and as thick as pancake batter. Lower the mixer speed and add the flour, beating gently just until it's totally incorporated.

3. Transfer the dough to a prepared baking sheet and shape it into a log about 14 inches long, 3 inches wide, and 3/4 inch thick.

4. Bake the dough for 25 minutes. Remove from the oven and let cool on the pan for 5 to 25 minutes. Five minutes before cutting, use a pastry brush to very lightly coat the log with water. This will make slicing easier.

5. Reduce oven temperature to 325 degrees F. After 5 minutes have elapsed, cut the biscotti into 1/2- to 3/4-inch slices.

6. Set biscotti upright onto prepared baking sheet. Bake for 25 minutes. Remove from oven and transfer cookies to rack to cool.

No comments:

Post a Comment