Best Kittencals Almond Biscotti Recipe Foodcom Recipes

ABSOLUTELY AMAZING ALMOND BISCOTTI

Steps:

• Preheat oven to 300°F.
• Spray large baking sheet (12x19-inch) with Pam or oil.
• If using whole, unblanched almonds, boil 2 cups water in microwave and place almonds in water for about 5 minutes. Remove skins and chop coarsely.
• Combine all-purpose flour, baking powder, baking soda and salt and set aside.
• Cream sugars and butter until creamy and smooth using an electric mixer.
• Add eggs, almond and vanilla extracts, stir until well mixed.
• Add the dry ingredients, including the almonds and mix well. Dough should be very thick and sticky. If it is too sticky to hold a shape you can use powdered sugar to thicken it - just be sure to mix the powdered sugar into the dough thoroughly.
• Coat a flat surface (counter or cutting board) with powdered sugar and place dough onto it.
• Divide dough into two balls and form roughly into a rectangle about 5x10-inch. Brush off excess powdered sugar and place biscotti dough onto the baking sheet.
• Repeat with the other dough ball and place both logs side by side on the cookie sheet.
• Bake 30 minutes until dry. Allow to cool 10 minutes.
• Slice each log into 18 slices, about 1/2 inch each.
• Place sliced biscotti back onto cookie sheet and bake an additional 10 minutes. Turn slices over and bake 10 more minutes (if desired).
• Cool biscotti on a rack.
• Can dip or stripe in white or dark chocolate.
• Note: Store biscotti in an airtight container to retain freshness. If biscotti loose their crispiness, just pop them into a 300F oven for 5-10 minutes!

ALMOND BISCOTTI

Steps:

• Preheat your oven to 350°F.
• Grease a large cookie sheet Whisk the egg, sugar, and vanilla extract in a mixing bowl with an electric mixer until it is thick and pale-ribbons of mixture should trail from the whisk as you lift it Sift the flour, baking powder, and cinnamon in a separate bowl, then sift into the egg mixture and fold in gently.
• Stir in the chocolate, almonds, and pine nuts Turn out onto a lightly floured surface counter and shape into a flat log about 9-inches long and 3/4 inches wide.
• Transfer to the prepared cookie sheet Bake for 20-25 minutes, or until golden.
• Remove from the oven and let cool for 5 minutes, or until firm Transfer to a cutting board.
• Using a serrated bread knife, cut the log into slices about 1/2 inch thick and arrange them on the cookie sheet.
• Bake for 10-15 minutes, turning half way through the cooking time Let cool for about 5 minutes, then transfer to a wire rack to cool completely.

ERIC MCCORMACK'S AMAZING CHOCOLATE ALMOND BISCOTTI

Steps:

• Preheat oven to 350°F; line 2 heavy large baking sheets with parchment paper.
• Combine cake mix, flour, melted butter, eggs, and almond extract in large bowl. Beat for 2 minutes, or until dough forms. Knead almonds into dough.
• Scrape dough onto 1 prepared baking sheet and form dough into 13-inch log that is 3 inches wide.
• Bake for 35 minutes, or until toothpick inserted into center of biscotti comes out clean. Cool for 35 minutes.
• Using serrated knife, cut log crosswise into 1/2-inch thick slices. Carefully transfer half of the biscotti to second prepared baking sheet.
• Arrange biscotti cut side down on baking sheets. Bake for 15 minutes.
• Reduce heat to 200°F and bake for 40 minutes, or until biscotti are dry. Cook completely (biscotti will harden as they cool).
• Variation: Melt dark or white chocolate, then dip bottoms of biscotti in chocolate to coat. Transfer biscotti to wax paper and set aside until chocolate becomes firm.

ALMOND BISCOTTI

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.

ALMOND BISCOTTI

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.

THE BEST ALMOND BISCOTTI

Steps:

• Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
• Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
• Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
• Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
• Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
• Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

CHOCOLATE-ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a cookie sheet and set aside.
• Place 3/4 cup of toasted almonds in a food processor and pulse until ground.
• Beat butter in large bowl for 30 seconds, then add sugar, cocoa, baking powder, baking soda and salt; beat until combined.
• Beat in eggs and almond extract.
• Beat in as much of the flour as you can with mixer.
• By Hand, stir in remaining flour, the ground almonds and the remaining 3/4 cup of sliced almonds.
• On pieces of wax paper, shape dough into two 14 inch long rolls.
• Place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.
• Bake 25-30 minutes or until wooden pick inserted near centers comes out clean.
• Cool on cookie sheet for 1 hour.
• Cut each roll diagonally into 1/2 inch thick slices.
• Place slices, cut sides down, on ungreased cookie sheets.
• Bake 8 minutes.
• Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).
• Remove from cookie sheets to wire racks.
• Cool completely.
• If desired, to make glaze or drizzle, place semi sweet chips and white chips in separate small microwave safe bowls.
• Add 1 teaspoon of shortening to each bowl.
• Microwave on high for 1 minute, stirring once; stir.
• If necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.
• Dip biscotti into mixtures or drizzle over tops.