Biscotti
Crunch crunch. Munch. Delicious!I love biscotti. This twice-baked cookie is such a treat mainly due to its texture: a huge satisfying crunch! This crunch is made by baking the cookie twice. Once as a log, and the other time as sliced individual cookies. Packed with almond notes, this cookie pairs so well with coffee. Next time, I will definitely make sure to dip the biscottis in some melted chocolate.
I used pre-roasted almonds because that was all I had on hand but I definitely recommend raw almonds since these are going to be roasting while baking anyways.
I mainly referenced this recipe but made a few adjustments: https://cooking.nytimes.com/recipes/10766-biscotti
Ingredients
1 cup (125g) raw almonds
1/2 cup unsalted butter, room temperature
3/4 cup (150g) sugar
2 eggs
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Zest of one orange
2 cups (275g) all-purpose flour
1.5 teaspoons baking powder
1/2 teaspoon salt
Directions
Coarsely chop your 1 cup almonds into pieces. Set Aside.
Cream 1/2 cup unsalted butter in a bowl with an electric mixer until it is light. Add 3/4 cup sugar and mix until it is then light and fluffy. Add 2 eggs, 2 tsp vanilla extract, and 1/4 tsp almond extract and mix until smooth. Add the orange zest and mix together.
In a separate bowl, sift together 2 cups flour, 1.5 tsp baking powder, and 1/2 tsp salt. Add the chopped almonds to the dry ingredients.
Add the dry ingredients to the wet ingredients until they are all mixed together. Divide the dough into two pieces and shape them into long logs. Place them on a baking sheet lined with parchment paper, spacing them away as far as can. These will spread a bit.
Bake in a 325 degrees F oven for around 30 minutes until the logs are lightly browned.
Place the logs on a cutting board and cut the logs at a diagonal to make 1/2 inch thick pieces. Place these pieces on your baking sheet and return them to the oven to bake for 10 more minutes. Flip them over and bake them again for 5-10 minutes, until they are at the level of crispiness that you prefer.
What do you prefer to eat biscotti with?
