Tuesday, December 27, 2011

Almond biscotti

Biscotti and coffee. Nuff said.

The original recipe was sent to me from Biaggi's restaurant, (Biscotti di Prato) and this version has never failed me yet. I have made it in the high altitude region of Colorado and the humid and low altitude of Minnesota.

My main concern with the biscottis I have tasted at several coffee shops in the US, is the smell of eggs that permeate through the biscuit after dunking it in coffee. Nothing puts me off more than the waft of egg smell through my pastries. This version solved that problem for me. As RR puts it, Yumm-O!

3/4 cup sugar
1/2 cup butter, unsalted, softened
2 eggs
1/4 tspn almond extract
1/4 tsp vanilla extract
1-1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg (if I feel like having another layer of spice)
2-1/2 cups AP flour
1 cup sliced almonds

Beat together sugar and butter until it becomes nice and smooth, add eggs, almond and vanilla, cinnamon, salt, baking powder and nutmeg if using. Beat for a bit. Add flour slowly, and then add the almonds. Make a log 12"x3" if you want large biscottis, otherwise make two logs. The width of the log will determine the biscotti size. I prefer making smaller ones most of the time.

Bake in a 350 deg preheated oven until golden and done. Cool well. Cut across into 1/2 inch or so thick slices. Reduce heat to 300 deg, and bake, arranging the slices cut side down, flat on cookie sheets. Bake until nicely golden brown. Cool on a rack.

Additional tip: Melt dark chocolate in a saucepan on a double boiler. Dunk the cooled biscotti halfway through. Lay on a cooling rack, until the chocolate has set. Mmyummy! I have never tried with white chocolate but it should work as well.

Make your favorite coffee and do the dunking!



  1. Sangita,

    That recipe sounds good! I am not a great cook, or baker, but I may have to try that one. :)

  2. I love this, ...'Kaipunyam' or the instinct for taste, I call it the chef's sleight of hand - esp. your use of sleight...
    biscotti is meant to be dunked, looks like some great recipes here

  3. Sounds delightful, Sangita! I enjoy pastries from time to time! Thank you for sharing your recipies! Congratulations on your first novel!


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