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Almond Biscotti

Almond Biscotti

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Makes about 40.
By Dennis W. Viau; modified from other recipes.

Making your own biscotti is easy, if a little messy, and they are inexpensive too.

Ingredients

10 ounces (284g) whole almonds, plus about 40 extra for garnish
4 cups (20 ounces/567g) all-purpose flour
1¾ cups (350g) sugar
4 large eggs (about 57g each)
1 large egg; separated
1 teaspoon anise flavoring
¼ teaspoon salt
1 teaspoon baking soda
2 tablespoons raw sugar for garnish

Directions

Heat the oven to 350°F (175°C) with a rack in the upper part of the oven. Set about 40 whole almonds aside for garnish. Roast the 10 ounces of almonds in the oven for 9 to 10 minutes. Remove and let cool.

Place the flour in a large bowl and set aside. Put the sugar, eggs, separated egg yolk (reserve the egg white), and anise flavoring in a medium bowl and blend well with a whisk. Add salt and soda and mix. Pour the egg mixture into the flour and blend until most of the flour is incorporated.

Chop the roasted almonds in a food processor or blender until most have been reduced to a powder but some large pieces (no larger than ¼ inch (6mm)) still remain. Add chopped almonds to the flour mixture and blend until incorporated and dry enough to knead.

Transfer the dough to a floured surface and knead until smooth, about 2 minutes. It will be sticky.

Shape the dough into two loaves, about 12 to 16 inches (30 to 41cm) in length and place on a cookie sheet. Combine the egg white with 1 tablespoon water and mix well with a whisk to make an egg wash. Brush the top of the biscotti loaves with the egg wash and press whole almonds, turned on a slight diagonal, into the top of each loaf, about ¼ inch apart, in a line down the center. Brush again with egg wash and sprinkle each loaf with raw sugar.

Bake on the upper rack for 35 to 40 minutes at 350°F (175°C). Remove from the oven and slice diagonally, while still warm, ½ to ¾ inch thick (between the whole almonds), and arrange on the cookie sheet with air space between biscotti. Reduce the oven to 275°F (135°C). Bake another 40 to 45 minutes to dry thoroughly. Remove from the oven and allow to cool completely.

Store in an air-tight container.