Almond Biscotti Recipe – Easiest Recipe Ever: Biscotti should be buttery, slightly sweet, crunchy, and tasty any time of day. These almond biscotti are all of those things. The recipe calls for some odd ingredients that really make the biscotti stand out: anise seeds.
Almond Biscotti Recipe – Easiest Recipe Ever
Which give the cookies a hint of licorice flavor that goes well with the almond flavor, and cornmeal, which gives the cookies a great texture. You can leave out the anise seeds if you want, but I think they make the cookies more interesting, and I don’t even like licorice.
- 2½ cups all purpose flour, spooned into measuring cup and level off with knife
- ¼ cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon anise seeds, crushed with the back of a spoon into a powder
- 10 tablespoons unsalted butter
- 1⅓ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1¾ cups slivered almonds, chopped
How to make it
- Set the racks in the top and middle thirds of the oven and heat it up to 350°F. Put parchment paper on two baking sheets.
- Mix the flour, cornmeal, baking powder, salt, and crushed anise seeds together in a medium-sized bowl using a whisk.
- Cut the butter and sugar together in an electric mixer bowl. Mix them for about two minutes, until they are light and fluffy. One at a time, add the eggs and beat well after each one. If necessary, scrape the bowl down.
- Add the almond and vanilla oils and mix well. Put in the nuts and flour mixture. Mix on low speed until the ingredients are just come together. Lightly flour your hands, then divide the dough into two disks that are about the same size.
- Wrap each disk in plastic wrap, and put it in the fridge for at least 15 minutes. Take the dough out of the fridge and cut each ball into two equal pieces. Sprinkle flour on your hands and roll out each piece into a log that is about 2 inches wide and ¾ inch tall.
- Place the logs directly on the baking sheets that have been lined with parchment paper. If the dough is sticky, sprinkle more flour on your hands as needed. Allow the dough to spread by leaving about 4 inches of space between each log.
- Bake for 25 to 30 minutes, moving the pans around halfway through the baking time from top to bottom and front to back. The loaves should feel hard to the touch and be golden around the edges.
- Take it out of the oven and wait twenty minutes. Move the logs to a cutting board once they are cool. Using a saw and a knife with serrations, cut the logs crosswise into large ½-inch slices. They will look like the middle isn’t quite done.
- Put the cookies back on one of the baking sheets that have been lined up, cut side down. There is no need to leave any room between the cookies; it will be tight. Put it back in the oven on the middle rack and cook for 5 to 7 minutes, until the bottom is just barely golden.
- Just take the pan out of the oven and carefully flip the biscotti over. Cook for another 5 minutes, or until the whole thing is a light brown color. Let it cool all the way down on the baking sheet before you serve it. In a jar that doesn’t let air in, the cookies will stay fresh for up to a month.
- Per serving (48 servings)
- Serving size: 1 biscotti
- Calories: 93
- Fat: 4 g
- Saturated fat: 2 g
- Carbohydrates: 12 g
- Sugar: 6 g
- Fiber: 1 g
- Protein: 2 g
- Sodium: 60 mg
- Cholesterol: 14 mg
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