Sunday, November 3, 2013

Venetian Almond Biscotti




This recipe is super easy to prepare.  I’ve given them out as gifts in boxes or cello bags and these cookies always win over anyone who’s ever tasted them. Makes some great party favors, too.  So don’t wait another minute before you try this.  Make more than one batch cuz these biscotti cookies goes lightening fast!!!

A Ingredients
Unsalted butter          ½ cup (115 g or 1 stick)
Sugar                        175 g
Eggs                             2 heads
Vanilla extract             ½ teaspoon

B Ingredients
All-purpose flour       240 g
Baking powder          1 ½ teaspoon
Salt                                ¼ teaspoon


C Ingredients
Almonds                  110 g (1/2 cup)

Directions:
1.  Preheat oven to 350°F/180°C.
2. Measure and sift all B ingredients into a bowl.  Toast the almonds in a small dry pan until fragrant and the almond skin looks oily. 
3. Cut the butter into chunks and let sit at room temperature for 20-30 minutes.  Then place the butter into a mixing bowl, beat until fluffy, beat in the sugar in 2 batches, then beat in the eggs and vanilla extract in two batches.
4. On low speed, fold in B ingredients in three batches until no loose powder in the bowl.  Then add the almonds into the batter with a spatula.  Fold by hand to avoid breaking the almonds. 
5. Scoop the batter into a baking sheet lined with parchment paper and form two-three long logs.  If the batter is too sticky to handle, put the whole baking sheet into the frig for 15 minutes.  Bake in the oven for 25 minutes until golden brown. 
6. Let the cookie blocks cool in pan for 10 minutes, then carefully remove the cookie blocks onto a wired rack to cool completely, around 20 minutes.  Then slice the each cookies blocks into 12 equal portions into long sticks.  Pace the sticks onto the baking sheet again, flat side down, cut sides to the side, bake in the oven for an additional 10-12 minutes, until crispy on all sides. 
7. Let cool on wired rack, store in air-tight container for a couple of weeks. 

Serving: 2 dozen

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