…would people say ‘Cream me up, Biscotti’?
Is this thing on?
No Star Trek fans out there?
My post about the Lemon Anise biscotti a few weeks ago was such fun, I thought I would post the other recipe I had talked about making for the Jack and Jill–the Tuscan Almond biscotti. It was super yummy and deserves to be shared; even if the lemon anise biscotti won the competition.
You might feel differently, but I know there are some very strong opinions about anise out there. It’s just not everyone’s cup of tea. Just because Italians love it, doesn’t mean we should deny you non-anise lovers out there an alternative biscotti recipe.
These came out really toasty and delicious. They are a nice balance of nutty, sweet, and comforting. The toasted almonds warm up the biscotti and make it a perfect pairing with a strong cup of tea or coffee. They are sweet, but not too sweet. They have a nice crunch, and retain that crunch even when dipped into coffee or tea.
In short, they are the perfect tea(coffee)time cookie. Bake up a batch of these right now. Seriously.
The original recipe called for almond extract. I took that out. I found that it gave them an artificial flavor and oiliness that I didn’t like. Once I had roasted the almonds and chopped them up, I found roasting them a second time really brought out the toasted almond flavor that the biscotti needed. Give it a go. If you really want to include the almond extract, add 1/2 tsp to the eggs before you whisk them.
Adapted from Cooking Light
1 3/4 c all-purpose flour
1 c sugar
1 tsp baking powder
1/4 tsp salt
1 c whole almonds, toasted
2 large eggs
- In a pan over medium high heat, toast the whole almonds. After about 5 minutes, they will start to get browned and smell fragrant. Stir them a few times, then remove them from the pan. Allow to cool.
- Place the toasted almonds in a food processor; pulse 10 times. Place the chopped almonds back into the pan and toast again. Be careful not to let them burn. Toss a few times until lightly brown. Remove from the heat and allow to cool.
- Preheat oven to 375°.
- Combine flour, sugar, baking powder, and salt in a large bowl. Stir to combine.
- Stir nuts into flour mixture.
- Give the eggs a quick whisking, and then add egg mixture to flour mixture, stirring just until blended (dough will be crumbly).
- Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times until it holds its shape.
- Divide dough into 2 equal portions. Shape each portion into a 6-inch-long roll. Place the rolls 6 inches apart on a baking sheet coated with cooking spray, and pat to 1-inch thickness.
- Bake at 375° for 25 minutes or until lightly browned. Remove from the oven and cool for 5 minutes on a wire rack.
- Cut each roll crosswise into 12 (1/2-inch) slices. Stand slices upright on baking sheet. Bake 14 minutes (the cookies will be slightly soft in the center but will harden as they cool).
- Remove from baking sheet, and cool completely on a wire rack.
- Enjoy with tea, or coffee, or glass of milk, or on their own.