This recipe is dedicated to all those things in life that just seem to go together. Like ice cream on a warm summer night or chocolate and caramel. Of course biscotti and coffee is certainly one of my favourites, having that perfect blend of sweetness and crunch. There are many biscotti variations but the classic biscotti with almonds is timeless.
PREP TIME: 15 min
BAKING TIME: 40 min @ 350 degrees F
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1 cup of almonds, unblanched and chopped
- 2 eggs
- 1 egg white, whisked
- 3/4 cup granulated sugar
- 4 Tbsp butter, melted & cooled
- 1 Tbsp vanilla
- 1 Tsp almond extract
- rind of one large orange, grated
- In a mixing bowl, combine flour and baking powder and stir together.
- Add almonds to food processor and use pulsating feature to coarsely chop up nuts.
- Add nuts to flour mixture, coat with flour and set aside.
- In a separate bowl, add 2 eggs, sugar, melted butter, vanilla, almond extract, orange rind and mix together.
- Slowly add liquid mixture to flour and incorporate until a dough forms.
- Lightly flour your working area. Divide dough into two even pieces. Then form each portion into two long logs, ensuring that it is consistently a good 2 inches in width. Flatten out the top of the log a little with your fingers.
- Place both logs onto a parchment-lined baking sheet and make sure the logs don’t touch each other.
- Brush top of logs with egg white and then bake in oven for approx. 20 min, rotating baking sheet.
- After first bake, remove baking sheets from oven and let sit on countertop for a few minutes so they will be easier to cut. Then use a serrated knife to cut biscotti pieces on a diagonal. You can vary your cuts depending on the thickness and length of biscotti you want.
- Return cut biscotti pieces to cookie sheet, but make sure the biscotti pieces are upright and apart from one another.
- Bake again* for another 20 minutes, or until golden brown.
*Did you know that biscotti means ‘twice cooked’ ?
Store in an airtight container and they should keep for a couple of weeks or so.