Kittencals Almond Biscotti Recipes
CHEF JOHN'S ALMOND BISCOTTI
My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h
Yield 15
Number Of Ingredients 12
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.
Nutrition Facts : Calories 200 calories, Carbohydrate 28.6 g, Cholesterol 30.9 mg, Fat 8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 81.4 mg, Sugar 14.6 g
KITTENCAL'S ALMOND BISCOTTI
This recipe goes back over 30 years! if desired you could add 1/2 cup mini chocolate chips into the batter and for the holidays add in some diced mixed candied fruit --- for perfect results all ingredients must be measured accurately, for a sweeter taste increase the sugar to 1 cup or a little more, I normally get 24-25 cookies from this recipe but it will depend on the size you slice them - these will keep well in a airtight container for up to 2 weeks or you may freeze so don't be afraid to make these well before the holidays! :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 114.2, Fat 5.2, SaturatedFat 1.9, Cholesterol 22.3, Sodium 61.3, Carbohydrate 14.4, Fiber 0.8, Sugar 6.5, Protein 2.6
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