Great tasting Italian cookie BISCOTTI. Wikipedia has a lot to say about the biscotto. It sounds a little like Biscuit. The recipe I’m going to give you came from my sister-in-law Joannie, which came from her sister. It is by far the best tasting softer biscotti that I’ve ever made. It takes a little time to make these but rest asured, you will be REWARDED with the end product. Here goes….
ALMOND BISCOTTI Makes 84 slices and 12 ends. 325 degrees preheated oven.
- 4 to 4 1/2 cups unsifted all -purpose flour
- 1 T. Baking powder
- 1/2 t. salt
- 1 cup unslated butter, softened
- 2 cups sugar
- 4 large eggs
- 1 t. vanilla extract
- 2 t. almond extract
- 1 cup sliced natural almonds
- 1 cup slivered blanched almonds
- Heat oven to 325 degrees. Lightly grease 2 very large baking sheets. In a medium-size bowl, combine 4 cups flour, baking powder and salt and set aside.
- In your mixer, beat butter and sugar until light and fluffy. Add 3 eggs, one at a time, beating well after each addition. Separate 1 egg, place egg white in a cup, then set aside. Add egg yolk, vanilla and almond extracts to the butter mixture and beat well.
- Reduce mixer speed to low. Gradually beat flour mixture into butter mixture until well blended. With spoon, stir in both types of nuts. If dough is too soft to shape, stir in some of the remaing 1/2 cup flour. Divide dough into 6 equal pieces.
- Shape each piece into 8 by 2 inch logs and place across a large baking sheet (3 logs per baking sheet). Brush with the reserved egg white.
- Bake logs 30p minutes or until firm and golden brown. Transfer logs to a cutting board. Reduce oven emperature to 250 degrees. Using a serrated knife and using a sawing motion, cut each log diagonally into 1/2″ slices. Arrange slice cut side down on the baking sheets.
- Bake slices for 15 minutes, turning over once, orunjtil dry on the surface.
- Cool slices on wire racks and store in an airtight container.