RECIPE
HOMEMADE ITALIAN TOASTED ALMOND BISCOTTI
Italian Toasted Almond Biscotti. |
Forget about spending $2 a piece for almond biscotti at the coffee shop! Try our economic and delicious recipe for
Italian biscotti and keep a jar of these crunchy, nutty cookies at home. You won't want to share them with your kids!
But maybe with your husband... if he has been good!
YOU'LL NEED...
2 cups white whole wheat flour (for best results) or unbleached all-purpose flour
1½ teas. baking powder
½ teas. salt
2 large eggs
¾ cup sugar (Reduce this if you don’t have a sweet tooth.)
½ cup (1 stick) butter, melted
2 teas. artificial vanillin or 1 teas. vanilla sugar
3 oz. (lemon-sized chunk) marzipan paste (almond paste)
¾ cup whole unsalted almonds
DIRECTIONS
1. PREHEAT oven to 350° F. (180° C.)
2. TOAST almonds for 8-10 minutes when oven reaches 350° F. Set aside to cool while preparing batter.
3. SIFT flour, baking powder, and salt together in a large mixing bowl.
4. IN ANOTHER BOWL, BEAT the eggs and sugar together until they are light and fluffy (this will take a
while).
5. ADD butter and vanillin (vanilla sugar) to egg/sugar mixture, and beat some more.
6. CRUMBLE marzipan paste into the wet mix. STIR until all large chunks are gone.
7. FOLD wet ingredients into dry until mixture is smooth.
8. STIR IN the toasted almonds.
9. LINE a large baking sheet with unwaxed parchment paper. Form the dough into two flat, oval logs,
and place them on the parchment ~3 inches apart.
10. BAKE for 20-25 minutes; the logs should be crispy and golden on the outside, with a soft center.
11. REMOVE from the oven and cool for 10 minutes.
12. LOWER heat to 300° F. (150° C.)
13. TRANSFER cookie log to a cutting board and slice into ½" (1 cm.) segments on a bias.
14. PLACE segments on pachment paper and BAKE (again) for 17-22 minutes, until biscotti are crisp, brown and firm
to the touch.
15. COOL and eat.
Download a PDF of this Article and recipe here (
http://www.IsItHaram.com/features/altoids.pdf
)
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