Almond Biscotti Food

ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
• Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
• With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

THE BEST ALMOND BISCOTTI

Steps:

• Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
• Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
• Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
• Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
• Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
• Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

CHEF JOHN'S ALMOND BISCOTTI

Steps:

• Whisk flour, baking powder, and salt together in a mixing bowl.
• Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
• Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
• Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
• Transfer biscotti to a cooling rack; let cool to room temperature.

ALMOND BISCOTTI

Steps:

• .Preheat the oven to 160°C Line a baking tray with baking paper.
• Use an electric mixer to beat the sugar, eggs, lemon zest, and almond extract until pale and frothy, about 2 minutes.
• Combine the all-purpose flour, self-raising flour, baking powder, and salt. Sift over egg mixture, then use a large metal soon to fold the ingredients together.
• Fold in th ealmonds. Mix to a soft dough. Do not over mix.
• Turn the dough onto a lightly floured surface and knead briefly unti smooth.
• Divide the dough in half. Form each portion into a log, 8 inches long and 1 1/2 inches thick. Place the logs on the prepared baking sheet, spacing them 4 inces apart.
• Bake for 45 minutes. Remove from the oven and allow to cool for 5 minutes, then use a serrated knife to cut each log into 1/2 inch thick slices, slightly on the diagonal.
• Return th eslices to the baking sheet and bake for a further 15 minutes, turning after about 7 minutes, until crisp and lihtly golden.
• Repeat with the remaining slices.
• Transfer to a wire rack to cool completely.

ALMOND BISCOTTI

Steps:

• Preheat oven to 350.
• Pour the flours into a big bowl and make a well in the center large enough to place the sugar, 3 of the 4 eggs, the 2 egg yolks, the baking powder, salt, vanilla and anise seed.
• Gently knead the dough for 5 minutes, This is a hard dough so it needs to be convinced to gather together (I have used my kitchen-aid mixer with the dough hook with good results).
• Slowly add the nuts (almonds are my favorite) and keep on kneading until well incorporated, You may need some additional flour to keep it from sticking to the bowl.
• Butter and flour 2 cookie sheets that are at least 15 inches, Divide the dough into 4 even pieces and roll each one into a log, Place the logs well apart, 2 to each sheet,.
• Beat with the remaining egg and brush the top of the logs with egg.
• Bake the biscotti loaves for 35 minutes.
• Remove from the oven and reduce the oven temperature to 325.
• Slice the biscotti and return to the oven for an additional 15 minutes of baking time, Cool on racks.
• Variations: Melt a couple of bars of Gianduia chocolate or any Italian chocolate with nuts or praline in it, melt in a double boiler with a teapsoon of vegetable shortening, Dip half the biscotti into the chocolate and put it on a cooling rack until the chocolate hardens.

ORANGE ALMOND BISCOTTI

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Mix the flour, sugar, baking soda and salt with an electric mixer in a medium bowl. Add the eggs, 1 at a time, scraping down the bowl after each addition. Add the extract, orange zest and almonds, mixing to make a somewhat sticky dough.
• Turn the dough out onto a floured board and knead just until it comes together. Halve the dough and shape into 2 logs, approximately 12 by 2 inches. Transfer the logs the prepared pan, spacing them about 3 inches apart. Brush the dough all over with the beaten egg and sprinkle with sanding sugar, if desired. Bake until they are firm and golden in color, about 45 minutes. Transfer the logs with a metal spatula to a cutting board and cool for a few minutes.
• Cut the logs with a serrated knife on an angle into 1/2-inch slices. Lay them cut side down on the pan. Return to the oven and bake until golden brown on 1 side, about 10 minutes. Remove from oven, flip biscotti and continue to bake until golden, about 10 minutes more. Transfer to a rack to cool.
• Store biscotti for up to 2 weeks in an airtight container.
• Cook's Note: These biscotti are traditional and very crunchy. They are made for dunking.
• Tip: Serve with Kahlua Eggnog.

PISTACHIO-ALMOND BISCOTTI

Steps:

• Preheat the oven to 350 degrees. Line a baking sheet with parchment or waxed paper. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined, about 1 minute. Add the flour, baking powder, salt and lemon zest and beat just until combined. Add the eggs 1 at a time, beating well after each addition and scraping down the side of the bowl as necessary. Add the nuts and anise seeds and mix until combined. Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log. Transfer the log to the prepared baking sheet and bake for 10 minutes. Leave the oven on. Using a sharp serrated knife, cut the log on the diagonal into 1/2 -inch-thick slices. Place the biscotti cut side up on the lined baking sheet and bake for an additional 12 to 14 minutes, or until golden brown and crisp. Cool completely on a wire rack. Store the biscotti in an airtight container in a cool dry place for up to 2 weeks.

ALMOND BISCOTTI: QUARESIMALE

Steps:

• Preheat the oven to 350 degrees F.
• Put brown sugar, white sugar, flour, cinnamon, baking powder, butter, and almonds in a large mixing bowl. With mixer on low speed, add beaten eggs and vanilla. Mix just until dough holds together.
• Put dough on a floured surface. Cut in half. Roll each piece into a log. Place on parchment-lined cookie sheet. Flatten each log slightly with palm of the hand. Lightly brush the top of each log with egg wash.
• Bake for 25 minutes or until firm to touch. Remove from oven. Cut dough diagonally into biscotti. For harder biscotti, return to 300-degree F oven until sufficiently dry.

EASY ALMOND BISCOTTI

Steps:

• Beat sugar and butter in medium bowl with electric mixer until smooth. Add egg whites and almond extract; mix well.
• Combine flour, baking powder and salt in large bowl; mix well.
• Stir egg white mixture and almonds into flour mixture until well blended.
• Spray 8X8-inch loaf pans with nonstick cooking spray. Spread dough evenly onto bottoms of pans with wet fingertips. Bake 15 minutes or until tooth pick inserted in centers comes out clean. Remove from oven; turn out onto cutting board.
• As soon as loaves are cool enough to handle, cut each loaf into (1/2-inch-thick) slices. Place slices, cut sides down, on baking sheets covered with parchment paper or sprayed with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or until golden brown. Serve warm or cool completely. Store in airtight container.

ALMOND BISCOTTI

Steps:

• Preheat oven to 180 degrees C. Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
• Reduce oven temperature to 150 degrees C and line a baking sheet with greaseproof paper.
• In a small bowl lightly beat the eggs, vanilla and almond extracts together. Set aside.
• In another bowl combine the flour, sugar, baking powder and salt. Beat until blended.
• Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.
• On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3 - 4 inches (8 - 10 cm) wide. Transfer to baking tray and bake for 30-40 mins. Remove from oven and cool on a wire rack for 10 mins.
• Cut into slices 1/2 inch (1.25 cm) thick diagonally and arrange evenly on baking tray. Bake 10 mins on each side (until they are firm). Remove from oven and cool.

LEMON-ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread almonds in a single layer on a rimmed baking sheet. Bake until fragrant and lightly toasted, about 5 minutes. Let cool in sheet on a wire rack, then, using your hands, coarsely crush nuts. In a large bowl, stir together sugar, butter, lemon zest and juice, and extracts. Stir in almonds, egg, and egg white. In a small bowl, whisk together flour, baking powder, and salt; stir flour mixture into egg mixture just until combined. Cover dough with plastic wrap and refrigerate 30 minutes.
• Using moistened hands, halve dough and place on two rimmed baking sheets. Form into two 1 1/2-by-16-inch logs (remoisten hands as needed). Bake until pale golden, about 25 minutes, rotating sheets halfway through. With a large metal spatula, carefully loosen logs from sheets, then let cool on sheets on wire racks, 15 minutes.
• With a serrated knife, cut logs into 1/3-inch slices on the diagonal and arrange, cut side down, on clean baking sheets. Bake until biscotti are pale golden, 15 to 20 minutes, rotating sheets halfway through. Transfer biscotti to a wire rack and let cool completely. (Store biscotti in an airtight container, up to 1 month.)

ALMOND BISCOTTI

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.

ALMOND BISCOTTI

Steps:

• Preheat your oven to 350°F.
• Grease a large cookie sheet Whisk the egg, sugar, and vanilla extract in a mixing bowl with an electric mixer until it is thick and pale-ribbons of mixture should trail from the whisk as you lift it Sift the flour, baking powder, and cinnamon in a separate bowl, then sift into the egg mixture and fold in gently.
• Stir in the chocolate, almonds, and pine nuts Turn out onto a lightly floured surface counter and shape into a flat log about 9-inches long and 3/4 inches wide.
• Transfer to the prepared cookie sheet Bake for 20-25 minutes, or until golden.
• Remove from the oven and let cool for 5 minutes, or until firm Transfer to a cutting board.
• Using a serrated bread knife, cut the log into slices about 1/2 inch thick and arrange them on the cookie sheet.
• Bake for 10-15 minutes, turning half way through the cooking time Let cool for about 5 minutes, then transfer to a wire rack to cool completely.

ALMOND BISCOTTI

Steps:

• To toast almonds if needed: Heat oven to 180C/160C Fan/Gas 4 and lay on a baking tray and bake until lightly browned (around 10 mins).
• Turn oven down to 150C/130C Fan/Gas 2
• Combine Flour, Sugar, Baking Powder and Salt in a large bowl.
• Beat the Eggs, Vanilla Extract and Almond Extract in a separate bowl and add half the egg mixture to the dry ingredients. Stir in the almonds and then add remaining egg mixture.
• As the mixture starts to form a dough, use well-floured hands to mould into a ball. It's quite sticky!
• Mould dough into two logs with your hands about 20cm long by 3cm wide (approx) and lay on a baking tray covered with parchment. Leave some spreading room between the two logs.
• Bake for 40 mins until firm. Remove from oven and cool for 10-15 mins.
• Cut each log into slices of about 1.5 - 2cm on the diagonal and lay each slice on its side on the baking tray.
• Bake for another 10 mins and then turn and bake the other side for 10 mins.
• Remove from the oven and cool.
• Store in an air-tight container.