Almond Biscotti

Having realized that I forgot to make any biscotti over the holidays, I had to remedy the situation right away by making a batch.  I kept it simple and went with a fairly plain almond biscotti.  But sometimes plain can be so, so good.

Because I’m me, I made a few changes – I omitted the egg wash and orange zest and I mixed the dough in my stand mixer instead of in the same sauce pan that the butter gets melted.  Click the link below to Bridget’s blog if you want to see the original instructions.  But I was very happy with the results.  I found the dough to be a little bit more sticky than any other biscotti I have made.  It made shaping the logs slightly difficult, but the final product was just fine.  I should also point out that I don’t like my biscotti overly brown, so I shortened each baking time by a minute or two.

Almond Biscotti

Source:  adapted from The Way The Cookie Crumbles

3¼ cups (15.6 ounces) all-purpose flour
1 tablespoon baking powder
3 large eggs
10 tablespoons (1¼ sticks) unsalted butter, melted
1/3 teaspoon salt
1½ cups (10.5 ounces) sugar
1 tablespoon vanilla extract
1 tablespoon Grand Marnier or orange liqueur
1 tablespoon orange zest – sadly I omitted this
1 cup slivered or sliced almonds

1. Heat the oven to 350 degrees.  Line a large baking sheet with parchment paper or a silicone mat.  In a medium bowl or large measuring cup, mix the flour and baking powder.

2. In a small sauce pan, heat the butter just until melted. Remove the pot from the heat and pour the butter into the bowl of a stand mixer.  Stir in the sugar and salt.  Stir in the eggs, one at time; add the extract, liqueur, and zest.  Slowly mix in the flour mixture, then the almonds.

3. Divide the dough in half.  On the prepared baking sheet, shape each half into a log 2-inches across and ¾-inch high. Brush with egg white. Bake for 30 minutes, until puffed and golden.

4. Carefully transfer the logs to a cooling rack; cool for about 30 minutes.  Leave the oven on.

5. Slice each log on the diagonal into ½-inch thick cookies.  Lay half of the cookies cut side down on the baking sheet.  Bake 11 minutes; remove the pan from the oven and, using tongs, turn each cookie over onto its other cut side.  Bake 7 minutes, until the edges are browned. Transfer to a cooling rack.  Repeat with the remaining cookies.

Advertisements

1 Comment (+add yours?)

  1. Lisa @ Sweet as Sugar Cookies
    Feb 21, 2011 @ 05:41:52

    Yum, I’m a big fan of biscotti. Yours look like they turned out great and make the perfect afternoon treat. I have a sweet treat linky party going on at my blog until tomorrow evening and I’d like to invite you to stop by and link your biscotti up. http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-5.html

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: