Almond Biscotti: Snowy Day Baking
Home run on the first attempt!
I’ve always felt intimidated by biscotti. I’m not sure why. Maybe it’s because you have to bake it twice. For some reason or other, I thought biscotti was next-level baking, but on a snowy day, I gave it shot—and it turned out to be so easy!
Quality time and baking
We had just gotten back from a trip, and my husband had a snow day from his teaching job. He was happy to be ensconced in the couch and enjoy a Lord of The Rings marathon. I’m as a big a fan as the next person, but I have a very difficult time sitting still. Thankfully, living in a tiny apartment means that our kitchen and our living room are the same space, so I bustled along with my baking while we both enjoyed the movie.
The cookie cookbook
This recipe comes from a cookie book that we got at a Habitat for Humanity Restore. It compiles many brand-name recipes, like the kind you see on the back of chocolate chip packages. I’m not sure where this particular recipe came from, but I altered it a little from the original based on taste and what we had available. The biscotti turned out amazingly, so I wanted to share exactly what I did!
Biscotti is the perfect treat if you want something to look fancy but don’t want to spend hours in the kitchen crafting delicate, breakable treats. I had planned to dip some of them in chocolate but we ate them so quickly I never got the chance.
I like cutting the biscotti extra thin so you can eat a couple at a time. They are delicious by themselves, but my favorite thing to do is to dip them in tea or coffee until they’re a little bit softer, and then they melt in my mouth. This recipe really is simple and the perfect amount of sweet.
- 1/4 cup almonds, slivered
- 1/2 cup sugar
- 2 tablespoons butter
- 2 eggs
- 2 teaspoons almond or vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Preheat oven to 375 degrees. Put the almonds on a small pan and bake for 7 to 8 minutes or until they turn golden brown.
- Beat the sugar and butter together in a medium bowl until smooth. Add the eggs and the extract and mix well.
- In a large bowl mix the flour, baking powder and salt. Stir the egg mixture and the almonds into the flour mixture.
- Grease a 9-inch baking dish, then press the dough mixture into it. Use a spatula or your fingertips to make sure the dough is even.
- Bake for 15 minutes or until a knife inserted in the middle comes out clean. Remove from the oven and turn out onto a cutting board.
- When it is cool enough to handle cut the biscotti into ½-inch-thick pieces. Place the slices on their sides on a baking sheet covered in parchment paper.
- Bake for 5 minutes, then flip over to the opposite side and bake 5 more minutes.
- Serve warm or allow to cool completely before storing in an airtight container.
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Pick your own flavor!
We used vanilla extract because we had it on hand, but you could use whatever flavor you want. Almond extract will obviously enhance the almond flavor of the biscotti, but imagine if you added some mint flavoring and then dipped it in dark chocolate… that sounds so good I might have to try it sometime soon!
I hope this recipe helps you see that biscotti could be an easy sweet baked good for you to make. Let me know what flavors you tried in the comments! I hope to try some more varieties soon, and when I do I promise I'll post another hub telling you how they turned out!