Vanilla Almond Biscotti -- Best Recipes

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Date Posted: 08/ 4/04 9:00:34pm
Author: No name
Subject: Vanilla Almond Biscotti

Vanilla Almond Biscotti

3 tablespoons butter
2/3 cup granulated sugar
1 egg plus 1 egg white
1/4 teaspoon vanilla
1/4 teaspoon salt
3 tablespoons buttermilk
1 3/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup finely chopped almonds

1. Preheat oven to 350�.
2. Cream together the butter and sugar in a large mixing bowl until smooth. Add egg and egg white and continue beating until creamy, then add the vanilla, salt and buttermilk and mix until combined.

3. Sift the flour, baking powder, and baking soda together into a medium bowl. Add the dry stuff to the wet stuff in the mixing bowl, but do it a little at a time. When all the flour's in, toss in the finely chopped almonds, but save a couple tablespoons of the nuts for something we'll do later. Don't mix this dough too much or it might toughen up; you only want to mix it enough to get all the ingredients incorporated, and then you'll have tender biscotti. You may want to use your hands to work everything together as the dough thickens.

4. Form the dough into a rectangular loaf on a lightly greased or parchment paper-lined sheet pan. The dimensions of the loaf should be somewhere around 10 inches long and 5 inches wide, and about an inch thick in the middle. Bake this loaf for 30 to 35 minutes or until the top has turned light brown. Remove this now puffed-up loaf from the oven and let it cool enough to handle and slice.

5. Slice the dough across its width. Make slices that are approximately 3/4-inch thick. Position them in rows on the pan so that they aren't touching, then put back into the oven for 10 to 15 minutes or until the cookies are crisp on the outside. Let set overnight so that they completely dry out.

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