Chef Johns Almond Biscotti Food

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 AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE

Steps:

• Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
• Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
• Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

LIMONCELLO AND ALMOND BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Prepare 2 rimmed baking sheets with parchment paper.
• Using a hand-held mixer, beat together the egg whites and salt in a medium bowl on medium speed until soft peaks form, about 2 minutes. Sprinkle in the granulated sugar and continue to beat until very soft peaks form, another 2 minutes. Add the almond flour, slivered almonds, limoncello and lemon zest and use a rubber spatula to stir and fold until just combined. Scoop heaping 1 tablespoon mounds onto the prepared baking sheets.
• Bake, rotating the trays halfway through, until lightly brown on the edges, about 25 minutes. Remove and allow to cool for 10 minutes on the tray. Dust with the confectioners' sugar and serve with coffee.

CRANBERRY ALMOND BISCOTTI

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
• Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
• On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
• Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

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.

HONEY ALMOND BISCOTTI

Steps:

• Preheat oven to 350°F and prepare a baking pan 13-15 inches long with either cooking spray and foil or parchment.
• Combine honey and water, stirring to form a solution; stir in almond extract and/or vanilla if desired and set aside.
• Combine the dry ingredients (including the ground and the whole almonds) and stir for a minute or so to combine.
• Add honey-water and stir until all the ingredients are incorporated into a thick dough.
• Divide the dough in half and form or roll into 2 logs about 12 inches long (they'll spread out as they bake so place well apart from each other in the pan)--Tip: Lightly moisten your fingers with water to prevent the dough from sticking to them. It's easier to shape the logs.
• Bake at 350°F for about 30 minutes; they should be well risen, firm, and a dark golden color. It is important that the logs bake a half hour or very close to it.
• After cooling for 5-10 minutes, slice the logs diagonally at 1/2 inch intervals with a sharp knife.
• Place the biscotti on their sides and bake about 15 minutes at 300°F until lightly colored and dry.
• If they need to bake longer than 15 minutes, turn them over to avoid over-browning the side on bottom.
• Allow to cool in the pan and store in a tin or tightly closed container.
• (Note: I usually buy raw almonds and roast them myself in a 300°F oven for 15-20 minutes, stirring after the first 10 minutes. Cool to room temperature before using in a recipe).

BISCOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

CHOCOLATE ALMOND BISCOTTI

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs and semisweet chocolate until blended. Dissolve coffee granules in hot water; beat into chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture. , Turn dough onto a floured surface; knead in almonds. On a baking sheet coated with cooking spray, shape dough into a 12-in. x 3-in. rectangle. Bake at 350° for 28-30 minutes or until lightly browned. Cool for 10 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 13 slices. Place cut side down on a baking sheet coated with cooking spray. Bake for 20-25 minutes or until firm and crisp, turning once. Remove to a wire rack to cool., Drizzle white chocolate over biscotti; let stand until set. Store in an airtight container.