Best Carquinyolis Almond Biscotti Recipes
ALMOND BISCOTTI
After many years of experimentation, I think these are the best biscotti I've ever made. They are nice and dry and crunchy the way real biscotti should be - they are not cookie-like like many you buy in the store these days. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping. Another great recipe from Alice Medrich.
Provided by P48422
Categories Dessert
Time 1h45m
Yield 20 biscotti
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F.
- Line 2 baking sheets with parchment.
- Combine dry ingredients and set aside.
- Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
- Add the dry ingredients and mix until combined.
- Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
- Scrape the dough out onto a parchment lined sheet pan.
- Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
- This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
- Bake until firm and dry, about 50 minutes.
- Remove from the oven and cool 10 minute.
- Use a long serrated knife and slice into 1/2-inch wide slices.
- Lay the slices cut side down on the baking sheet and bake another 20 minutes.
- Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
- Cool the biscotti on a rack; cool completely before storing.
Nutrition Facts : Calories 136.8, Fat 4.4, SaturatedFat 0.5, Cholesterol 27.9, Sodium 43.8, Carbohydrate 21.2, Fiber 1.2, Sugar 10.3, Protein 3.8
DOUBLE ALMOND BISCOTTI
The original recipe is from the Odense.com site. I love almond paste and thought these were quite tasty and looked like biscotti from a coffee house- not hard to make at all. Next time I might add a little almond extract and even a little lemon zest would be nice but they were gone in a short time just the way the recipe is posted. I doubled the recipe and only made 2 loaves so my biscotti were quite big.
Provided by nadia murray
Categories Dessert
Time 1h30m
Yield 20 biscotti
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F and line baking sheets with parchment.
- Grate almond paste and butter into a medium bowl.
- Add sugar, flour, baking powder and salt and mix with fork until crumbly (I used my mixer) and stir in almonds.
- Whisk together egg whites and vanilla and add to mixture (I did not combine them first) and mix until dough holds together.
- Turn out onto a lightly floured counter (dough is quite sticky) roll into 2 inch thick log (my roll was wider than 2 inches at this point).
- Cut into 2 pieces; roll each 10 inches long and flatten to 3/4 inches.
- Transfer to ungreased or parchment lined sheets and bake 35 minutes until golden.
- Cool sheets on rack for 10 minutes and then slice into 3/4-inch diagonal slices (I used a serrated knife and it worked well).
- Return to cookie sheet, cut side down and bake 12 minutes: flip and bake 12 minutes more (I would reduce oven temp next time for this step since mine browned quickly and I baked mine a few minutes longer since my biscotti were larger).
- Cool completely on racks and store in air-tight container (I think they looked great in a clear jar on the counter).
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