Almond Biscotti – Fresh Baked Friday!

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
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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

Cinnamon Sugar Biscotti – Fresh Baked Friday!

I think my love for the cinnamon sugar combination started very early in life.  My mom makes the best cinnamon sugar toast ever.  No seriously, she does.

So when I saw these cinnamon sugar biscotti recently, I knew I just had to try them.  And they did not disappoint!

This dough comes together really quickly.  But the baking process is a bit time consuming, since it bakes, cools and bakes again.  Something to keep in mind.

So let’s get started!  First, whisk together the flour, cinnamon, baking powder and salt.

While you are at it, go ahead and combine the cinnamon and sugar for the topping.  Resist the urge to use this mixture on some bread slathered with butter and broiled to cinnamon sugar toast perfection.  You have to trust me here.  It’ll be worth the wait!

Nice work.  Now cream the butter and the sugar.

Once this is light and fluffy, add your egg.  Beat.  Then add the egg yolk.  Beat.Add the vanilla.  Then add all the dry ingredients at once.  Mix until just combined.  Use those hands to kneed it once or twice if necessary.  Be sure not to over mix.  Oh and sorry for not having pictures.  My hands were a little occupied.

Now divide the dough and form two logs.

Brush the log with the beaten egg.  Liberally sprinkle the log with the cinnamon sugar mixture.

Now bake.  This is just round one.  But sit back and enjoy the cinnamon sugar delicious smell that is about to fill your house.

Once golden brown and firm to the touch, take the log out of the oven and let cool for a few minutes.  Don’t turn that oven off though!

Once cool enough to touch, use a serrated knife to cut the log into 1/2-inch pieces.

Place the pieces, cut side down, back onto the baking sheet and cover with the cinnamon sugar mixture.  Now we are onto round two.  Bake for 5 minutes.  Flip the biscotti and cover the other side with the last of the cinnamon sugar mixture.  Bake for an additional 5 minutes or until a golden color.

Perfect with the morning coffee.  Perfect with afternoon tea.  Perfect with the nightly glass of wine.

Cinnamon Sugar Biscotti
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Biscotti…

2 cups all purpose flour
1 1/2 heaping teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
6 tablespoons unsalted butter, room temperature
1 egg
1 egg yolk
1 teaspoon pure vanilla extract

Topping…

1/2 cup sugar
2 teaspoons ground cinnamon
1 beaten egg (helps topping stick to biscotti before baking)

Directions…

Preheat the oven to 325℉.  Line two baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together flour, cinnamon, baking powder and salt.

Whisk together the cinnamon and sugar for the topping.  Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy, about 4 minutes.  Scrape down the sides of the bowl and beat in the egg.  Add the egg yolk and beat.  Add the vanilla extract.

Add the dry ingredients to the creamed butter all at once.  Mix until the ingredients come together in a stiff dough.  Kneed a few times with your hands if necessary.  Do NOT over mix!

Divide the dough into two and place one piece on each of the prepared baking sheets.  Shape each half of the dough into a log approximately 9-inches long and 1 1/2-inches wide.

Brush the beaten egg on the dough and sprinkle generously with the cinnamon sugar mixture.  Bake the in the over for 20 minutes.  Rotate the cookie sheets.  Bake for another 20 – 25 minutes.  The logs should be golden and firm to the touch.

Remove from the oven, but keep the oven heated.  Let the biscotti logs cool until you are able to handle, about 10 – 15 minutes.

Using a serrated knife, cut the logs into 1/2-inch slices.  Place the biscotti, cut side down, on the baking sheet and sprinkle with the cinnamon sugar mixture.  Bake for 5 – 7 minutes.  Remove from the oven and flip the biscotti using a pair of tongs.  Sprinkle the remaining topping mixture.  Place back into the oven and bake another 5 – 7 minutes or until golden.

Source: adapted from Joy the Baker