If James Doohan worked at Starbucks…

…would people say ‘Cream me up, Biscotti’?



Is this thing on?

No Star Trek fans out there?

almond5My 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.

Almond Biscotti
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


  1. 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.
  2. 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.
  3. Preheat oven to 375°.
  4. Combine flour, sugar, baking powder, and salt in a large bowl. Stir to combine.
  5. Stir nuts into flour mixture.
  6. Give the eggs a quick whisking, and then add egg mixture to flour mixture, stirring just until blended (dough will be crumbly).
  7. Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times until it holds its shape.
  8. 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.
  9. Bake at 375° for 25 minutes or until lightly browned. Remove from the oven and cool for 5 minutes on a wire rack.
  10. 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).
  11. Remove from baking sheet, and cool completely on a wire rack.
  12. Enjoy with tea, or coffee, or glass of milk, or on their own.

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