GUEST RECIPE FEATURE

 

 

Submitted by:
Linda Jones Sparks
Millbrook, Alabama USA


 

Cooking Tip:
Wire Cooling Rack: a microwave or cool oven rack can be substituted for a purchased cooling rack

ALMOND BISCOTTI
An authentic Italian Cookie

3 cups plain flour
1 T. baking powder (yes, tablespoon!)
½ tsp. salt
1 cup real butter, softened (do not substitute)
1 cup granulated sugar
3 large eggs
1 tsp. almond extract
1 tsp. vanilla extract
1 cup slivered almonds

 

 


Notes:
Recipe is cooked 3 different times on 2 different temperatures.
To cut the cooked  biscotti loaves into slices, use a large flat-blade pizza cutter (not the round-blade type) like you see in the photo, or use a large sharp knife. For either utensil, it is best to place the blade in the position to cut and use a straight downward motion to cut.  Do not use a sawing motion to cut.

 

Preheat oven to 300 degrees.  Line a 9” X 13” baking pan with aluminum foil; spray the foil with oil and set aside.  In a large bowl, sift together the flour, baking powder, and salt; set aside.  In an electric mixer, cream the butter and the sugar until mixture is a light color.  Beat the eggs into the creamed mixture, one egg at a time. Add both almond and vanilla extracts and beat until blended.  Add the flour mixture to the creamed mixture until well blended.  Stir in the almond slivers by hand.  Divide the batter into 2 portions on the greased foil.   Then form the portions into 2 separated rectangles that measure about 3” wide and 10” to 11” long.  Bake in the preheated oven on the center rack for about 35 minutes or until rectangles are firm to touch and a golden brown color.  Remove pan from oven and remove the foil with the biscotti onto a wire cooling rack in order to completely cool. After the rectangles are cooled; preheat the oven to 325 degrees.  Place a biscotti rectangle on a cutting board; then, using a sharp knife, cut the rectangle diagonally into ¾” slices; repeat with other rectangle.  Using a second un-greased baking pan, place the biscotti slices, cut-side down and bake in the oven for 10 minutes.  Remove pan from oven and turn the slices over to the other cut-side.  Then bake another 10 minutes.  Remove pan from oven and place the slices, by hand, onto the wire cooling rack to cool completely.  Then, you eat the wonderful crumbs left on cutting board from the slicing process or put the crumbs into a jar with a lid to eat later!   Store biscotti in an airtight tin or other container and definitely away from me.  Makes about 30 to 40 biscotti cookies.

 

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