Kittencals Almond Biscotti 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.

KITTENCAL'S ALMOND BISCOTTI

Steps:

• Set oven to 350 degrees F.
• In a bowl, sift together flour, baking powder and almonds.
• In another bowl, whisk together, eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until a soft sticky dough forms.
• Transfer to a lighty floured surface; form into a smooth ball.
• Divide dough in half.
• Roll each into a 12-inch long log (doesn't have to be exact).
• Transfer to a ungreased baking sheet.
• Brush tops with slightly beaten egg white.
• Bake for 20 minutes.
• Remove from oven; let cool on pan for 5 minutes.
• Transfer each log to a cutting board.
• Using a serrated knife cut diagonally into 3/4-inch thick slices.
• Stand cookies upright (on cut sides) on baking sheet.
• Bake for 20-25 minutes longer, or until golden.
• Transfer to a rack; cool.
• Note: cookies can be stored in an airtight container for 2 weeks.