Saturday, September 19, 2009

Almond Biscotti

I had heard over and over how simple biscotti is to make. I am totally in agreement since I started making it. This is the recipe that I've made many times, it's easy and delicious, and you are likely to have most of the ingredient in you kitchen right now. It comes from MS Everyday Foods.

The recipe calls for crystallized ginger and sprinkling the top of the biscotti with sugar, both of which I omitted. Also, I always make them wider than 3 inches, more like 5 inches, more like a biscotti you would get in a coffee shop.

Biscotti are interesting and durable, easy to package. They're a great gift as they are, and even better if you dip an end in melted semisweet chocolate.


2 cups Ap flour, plus more for dusting
3/4 cup sugar, plus 1 tsp. for dusting
2 tsp. baking powder
2 tbsp. grated lemon zest (about 2 lemons)
1/4 cup chopped crystallized ginger (optional)
3 large eggs
2 tsp. vanilla extract


Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, 3/4 cup sugar, baking powder, lemon zest, and salt. Stir in almonds and ginger.

In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will appear very dry but will come together when kneaded.)

Transfer dough to a lightly floured surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide. Place on a parchment lined baking sheet; sprinkle with remaining sugar.

Bake until logs are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack and cool completely, about 2 hours.

Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick. Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing.

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