Almond Bread Cookiebiscotti Recipes

CHEF JOHN'S ALMOND BISCOTTI

Steps:

• Whisk flour, baking powder, and salt together in a mixing bowl.
• Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
• Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
• Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
• Transfer biscotti to a cooling rack; let cool to room temperature.

OATMEAL COOKIE BISCOTTI

Steps:

• Preheat oven to 350°F Line a baking sheet with parchment paper.
• Whisk together flour, oats, baking soda, baking powder, salt and spices in a medium bowl. In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and light, 1-2 minutes. Stir in flour mixture and raisins.
• Drop spoonfuls of batter onto baking sheet and, with well floured hands, form into rectangular logs about 1/2 inch high. Sprinkle a few oats on top for decoration. Length and width are your perogative. Bake at 350F for 20 minutes.
• Slice logs into 1/3-1/2 inch thick slices (1-1.5 cm) and lay flat on baking sheet.
• Lower oven temperature to 300°F Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes. If cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes. Remove to a wire rack to cool. Store in an airtight container.

ALMOND BREAD (COOKIE/BISCOTTI)

Steps:

• Preheat the oven to 180 degree Celsius.
• Lightly oil a small loaf tin.
• Beat the egg whites until stiff, gradually add the sugar and vanilla essence and continue beating until all is incorporated.
• Fold in flour and almonds (or pecans if using).
• Bake for 50 to 60 minutes.
• Cool, wrap in foil and allow to stand for 3 to 4 days.
• Slice the loaf very thinly with a electric knife.
• Place the slices on a baking tray and dry out in an oven preheated to 150 degree C for 30 minutes.

CANTUCCI {ITALIAN ALMOND BISCOTTI}

Steps:

• In a large bowl mix flour, sugar, salt and baking powder. Lightly beat the eggs and add to dry ingredients. Add vanilla extract and/or lemon zest. Work with your hands or standing mixer until crumbly dough forms.
• TIP: take a small piece of dough and try to roll it into a ball. If the dough comes together nicely and you're able to form a sticky small ball than you're on the right track (see notes).
• Add almonds and continue to knead until almonds are well combined with the dough.It's normal for almonds to fall out at first, as you continue kneading you'll be able incorporate all of them (and maybe even more, if you prefer).
• Divide the dough into 3 parts.Dust work surface lightly with flour. Roll each part into a thin log - about 2 inch (5 cm) thick and 10 inch (25 cm) long.Arrange logs on a baking sheet well apart from each other. They will puff in the oven (see images).
• Brush with ½ beaten egg.
• Bake in a preheated to 350 F (180C) oven. Bake for 25-30 minutes until lightly brown.
• Once out of the oven let cool for 10 minutes. Cut with a sharp knife slightly on the diafgonal into about ½ inch (1.5 cm) thick slices.
• Place cantucci cut side up back on the baking sheet.
• Bake for the second time at 350 F (180C) for another 10-15 minutes. Biscotti should not brown but dry a little bit. They will still be soft straigh out of the oven but with harden as they cool.