Almond biscotti. I recently tried this biscotti recipe and told myself that I must share it! This is from my favorite magazine, Saveur. ENJOY!!!
- 3 eggs
- 1 cup confectioners' sugar
- 1 cup flour
- 1 tablespoon ground aniseed
- 1 tablespoon ground cinnamon
- 1¼ teaspoons active dry yeast
- ½ lemon, zest of
- 1¼ cups toasted almonds
- First, preheat your oven to 375°F.
- Secondly, take a baking sheet, and line it with parchment paper and set it aside.
- Then, take a small bowl and beat 1 egg in it, and set it aside.
- Next fit your standing mixer with the paddle attachment.
- Place your sugar, flour, anise, cinnamon, yeast, and zest into a standing mixing bowl, and mix well with the paddle.
- Beat in the remaining 2 eggs one at a time, on high speed, mixing well after each addition.
- Remove the bowl from mixer and fold in your almonds.
- Then you will turn your dough out onto a well floured surface and divide it in half.
- Lightly flour your hands to prevent sticking and then shape the dough into 2 slightly flattened cylinders about 3 inches wide by 14 inches long.
- Be sure to brush off excess flour from the dough with a dry pastry brush.
- Then carefully transfer the dough cylinders to prepared sheet pan, placing them approximately 4 inches apart.
- Brush the dough cylinders with the beaten egg you have set aside at the beginning of the process.
- Bake for 30 minutes, misting the dough and oven with water from a spray bottle every 10 minutes or so until crust is shiny and dark brown (not burnt) in color.
- Remove from the oven when done, and allow them to cool slightly.
- Slice on the bias into ½ inch thick cookies and transfer the biscotti to a wire rack to allow them to cool completely.
- Biscotti can be stored in an airtight container for up to 3 days.
Community content is available under CC-BY-SA unless otherwise noted.