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Biscotti are twice-baked to give them that
extra crunch perfect for dunking into your favorite hot beverage.
Butter Almond Biscotti
- 1 3/4 cups blanched slivered almonds
3 2/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar, firmly packed
1 1/2 cups granulated sugar
1 large whole egg, plus 1 yolk
1/4 cup honey
1 tablespoon almond extract
- Preheat oven to 350°F (175°C),
centering oven racks. Toast slivered almonds in heated oven for
6 to 8 minutes or until very lightly browned. Set aside to cool.
- In a large bowl sift together the flour,
baking powder, and salt and stir well to combine.
- Using an electric standing mixer fitted
with the paddle attachment, cream the butter with the brown and
granulated sugars, at medium speed for 2 minutes until mixture
is light and fluffy. Add eggs one at time mixing at medium speed
until incorporated. Last, with the machine running at medium-high
speed pour honey into the mixture in a gradual steady stream.
Add almond extract.
- Turn the machine down to it's lowest speed
and combine the dry ingredients with the moist ones gradually.
Do not add all at once because this is a heavy, bulky dough and
if the dry ingredients are not added in a slow, steady manner
you can run the risk of straining the motor of your mixer.
- At the last moment add the toasted nuts,
mixing just to combine. Turn the biscotti dough out onto a clean
work surface and divide it into two pieces. Roll each dough half
into a log, both 2-inches wide. (At this point the dough may
be wrapped in parchment baking paper and again in plastic and
frozen for up to 8 weeks. Thaw 10 to 15 minutes at room temperature
- To bake immediately, place one log on
a parchment lined cookie sheet and bake at 350°F (175°C)
for 20 to 25 minutes, rotating sheets halfway through baking
until the dough appears a deep golden brown color all over. Let
the logs cool 30 minutes before cutting.
- With a serrated knife slice the cooled
biscotti logs into slices about 1/3-inch thick (though you may
cut them wider if you desire). You may either slice the cookies
on a bias at a 45-degree angle or in a straight line. Lay the
sliced cookies flat on the lined cookie sheets, placing edge
against edge to fill the entire sheet and return them to the
oven for their second baking. Bake for 20 minutes more until
cookies are golden brown all over. Cool thoroughly (you'll notice
they'll get crisper as they cool.) Store in an airtight container.
Makes about 45 bar cookies.
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