Almond Biscotti Recipe

Ummm..yummy!

I never really liked biscotti when I was younger; now that I am older I love it.

I tried a new recipe out for chocolate chip low fat biscotti earlier in the week. I was not too keen on it (too sweet) and well, it ended up on the kitchen floor with a big boom!

So, I went online to RecipeZaar.com and searched for a new biscotti recipe. I found the right one, printed it out and set it out to make on Wednesday.

It was really easy to make and the taste is wonderful. I accidentally baked it for a bit longer (I was talking on the phone) but I have to say it is still super!

If you want to read more feedback, this is the recipe with other reviews.

Here is the recipe:

3 cups all-purpose flour

¾ cup white sugar

¾ cup brown sugar

¾ tsp. baking powder

¾ tsp. baking soda

¼ tsp. salt

3 large eggs

¼ cup butter, softened

1 ½ tsp. almond extract

2 tsp. vanilla extract

1 ½ cup whole almonds, blanched & coarsely chopped *

¼ cup powdered sugar, for shaping

1. Preheat oven to 350 degrees.
2. Spray large baking sheet (12x19) with Pam or oil.
3. Blanch almonds by boiling 2 cups of water in the microwave and place almonds in water for about 5 minutes. Remove skins and chop coarsely.
4. Combine all-purpose flour, balking powder, baking sods and salt sand set aside.
5. Cream sugars and butter until creamy and smooth using an electric mixer.
6. Add eggs, almond and vanilla extracts, stir until well mixed.
7. Add the dry ingredients and mix well. Dough should be very thick and sticky. If it is too sticky to hold a shape you can use powdered sugar to thicken it - just be sure to mix the powdered sugar into the dough thoroughly.
8. Coat a flat surface (counter or cutting board) with powdered sugar and place dough onto it.
9. Divide dough into two balls and form roughly into a rectangle about 5x 10 inches. Brush off excess powdered sugar and place onto the baking sheet.
10. Repeat with the other dough ball and pace both logs side by side on the cookie sheet.
11. Bake 30 minutes until dry. Allow to cool 10 minutes.
12. Slice each log into 15 slices about ½ inch each.
13. Place back on cookie sheet and back into the oven for 10 more minutes.
14. Turn slices over and then back in oven for another 10 minutes.
15. Cook on a rack.
16. Can be dipped with chocolate when cooled.

* If your almonds are dry roasted and you do not mind the skin you might want to skip the blanching. I tried this and it took me well over 20 minutes to do ½ a cup. I gave up and just used some other dry roasted ones we had.