Almond Biscotti
During an enchanting journey through Italy, I encountered the delightful Almond Biscotti, a traditional Italian biscuit known for its crisp texture and delightful crunch. This biscuit, enriched with whole almonds and sometimes dipped in rich dark chocolate, struck a perfect balance between nutty and sweet flavors, making it an irresistible companion to my daily espresso. Captivated by its simplicity and profound taste, I was inspired to recreate this culinary delight. After several attempts, filled with sips of coffee and shared laughter, I finally perfected the recipe. The almonds provided a toasty warmth while the optional chocolate added a luxurious depth, creating a harmonious blend that delighted the senses. With great excitement, I am thrilled to share this beloved recipe with you, inviting you to incorporate a piece of Italian tradition into your baking repertoire. This journey into the world of Almond Biscotti is not merely about baking; it's an invitation to savor the timeless beauty of Italian gastronomy and the joy of homemade treats.
Equipment
- 1 oven
Ingredients
- 150 g 240 mL almonds (peeled or with skin)
- 260 g 480 mL flour
- 1 teaspoon ripper test baking powder
- 1/8 teaspoon salt
- 150 grams 180 ml white granulated sugar
- 3 large eggs
- 1 teaspoon natural vanilla extract or 2 teaspoons vanilla sugar *
- 1/2 teaspoon almond extract natural **
- For the chocolate coating optional:
- 90 grams of dark chocolate
- 1 tablespoon butter
Instructions
- If toasting almonds, preheat the oven to 180 C °, place the almonds on a baking sheet and toast in the oven for 8-10 minutes. He has quite a bit of gilding and become brittle. Cool. You can coarsely chopped, or you can leave as is and add to batter whole nuts.
- Reduce the oven temperature to 150 C °, Shots pan with parchment paper.
- In a small bowl, lightly beat the eggs, add a vanilla extract (sugar), and almond extract.
- In a large bowl combine the flour, sugar, salt, ripper and almonds. Add egg extracts. Hands knead the dough (do not knead long, just until smooth). Put the dough (it will be quite sticky, so it’s best to do it hands soaked with water) on a lightly floured surface. Divide it into 2 equal parts and roll each of long sausages (about 30-35 cm long). Put sausages on a baking sheet at a distance of 10-12 cm apart (the dough is slightly away in the baking process) and priplyusnite to a thickness of 1.5 cm.
- Put the pan in the oven on the middle level for 30-40 minutes. The dough should rise slightly, to become golden brown and harden. Remove from oven and cool on a wire rack for 5 minutes.
- Place the baked sausage, which is more like a flat loaf on a cutting board. With a sharp knife (it is best to use a knife for cutting bread), cut it into slices (cut slightly on the diagonal, then the slices will be longer), a thickness of about 0.5-1 cm.
- Repeat the same with the second sausage. Arrange the cookies on the baking sheet. Put in the oven for 8-10 minutes, remove, turn the other side of the pastry and bake for another 8-10 minutes. Biscotti should be solid.
- Remove from oven and cool.
- Biscotti are stored in a tightly sealed container for 3-4 months.