Almond Biscotti – Fresh Baked Friday!

1 Apr

I love biscotti.  Really, what’s not to love?  It’s sweet, it’s crunchy, it’s dunkable.

But, for some reason, I don’t think to make it all that often.  Maybe it’s the whole bake twice thing.  But in reality, it doesn’t take that much more time.

Or perhaps it’s the fact I’ll just eat it all.

Yeah, it’s probably that one.

Well, it’s a good thing I’ve been going here, there and everywhere lately.  Gives me a chance to try new recipes, offer a sweet “thank you for having me” and keep my sugar levels from spiking five times a day.

And, need I say it, this ever traditional, always delicious almond biscotti recipe does not disappoint.  Not me nor anyone who has tried them.

So get baking.  Then make a spot of tea (can you tell I watched a wee bit of Mary Poppins last week!) and get dunkin.

Almond Biscotti
Printer Friendly Version

1 cup sugar
1 stick butter, melted
1 ½ teaspoons vanilla extract
1 ½ teaspoons vanilla bean paste
1 cup whole almonds with skin, lightly toasted
3 eggs
2 ¾ cups flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup semisweet chocolate chips (optional) 

Directions…

Preheat the oven to 350F.

In a small bowl, mix together flour, baking powder and salt.

In a large bowl, stir together sugar, butter, vanilla extract and vanilla bean paste.  Add eggs and mix to combine.  Add dry ingredients and mix until just combined.  Mix in almonds.  Cover and chill dough for 30 minutes.

Shape the dough into 2 logs, each measuring approximately 2-by-10 inches.  Place on an ungreased baking sheet and bake until a pale golden color, about 30-35 minutes.

Transfer logs to a rack and let cool for about 20 minutes.

Using a serrated knife (very important!), cut each log into ¾ inch slice and arrange on a baking sheet, cut side down.  Bake until golden, about another 25 minutes.

Transfer to a rack and cool completely.  If desired, you can dip the bottom or side into melted chocolate once completely cool.

Or just eat plain.  They are that delicious!

Store any uneaten biscotti in an airtight container at room temperature.

Note: To toast the almonds,  place them in a single layer on a plain baking sheet.  Bake for 10 -15 minutes.  The almonds will have a bit of color and a great nutty smell.
Source: slightly adapted from Blue-Eyed Bakers

Advertisements

One Response to “Almond Biscotti – Fresh Baked Friday!”

  1. paddle attachment April 1, 2011 at 3:10 pm #

    Yum! I love anything almond. Thanks for the recipe!

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: