Kittencal's Almond Biscotti |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 24 |
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This recipe goes back over 30 years! if desired you could add 1/2 cup mini chocolate chips into the batter and for the holidays add in some diced mixed candied fruit - for perfect results all ingredients must be measured accurately, for a sweeter taste increase the sugar to 1 cup or a little more, I normally get 24-25 cookies from this recipe but it will depend on the size you slice them - these will keep well in a airtight container for up to 2 weeks or you may freeze so don't be afraid to make these well before the holidays! :) Ingredients:
1 3/4 cups flour |
2 teaspoons baking powder |
3/4 cup unblanched whole almonds |
2 eggs |
3/4 cup sugar |
1/3 cup butter, melted |
2 teaspoons vanilla |
1 teaspoon almond extract |
2 teaspoons grated orange rind, finely grated |
1 egg white, lightly beaten |
Directions:
1. Set oven to 350 degrees F.
2. In a bowl, sift together flour, baking powder and almonds.
3. In another bowl, whisk together, eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until a soft sticky dough forms.
4. Transfer to a lighty floured surface; form into a smooth ball.
5. Divide dough in half.
6. Roll each into a 12-inch long log (doesn't have to be exact).
7. Transfer to a ungreased baking sheet.
8. Brush tops with slightly beaten egg white.
9. Bake for 20 minutes.
10. Remove from oven; let cool on pan for 5 minutes.
11. Transfer each log to a cutting board.
12. Using a serrated knife cut diagonally into 3/4-inch thick slices.
13. Stand cookies upright (on cut sides) on baking sheet.
14. Bake for 20-25 minutes longer, or until golden.
15. Transfer to a rack; cool.
16. Note: cookies can be stored in an airtight container for 2 weeks.
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