Thursday, May 21, 2009

Homemade Biscotti

I'll admit that one of my favorite childhood snacks was graham crackers dipped in milk. My kids love them too. But anymore, graham crackers don't cut it for me. I've turned to biscotti, those twice-baked Italian cookies that show up in coffee shops everywhere. They may look intimidating, but they're so easy to make at home. They do take a little bit of oven time, but they are so worth the ability to dunk them in coffee, lattes, and or milk without the expensive price tag. And surprisingly enough, they are pretty low-fat and can be filled with nutritious nuts and dried fruits if you wish. Here's the most recent recipe I've tried:

Almond Biscotti

3/4 cup almonds - either slivered almonds or whole almonds that have been coarsely chopped
3 whole eggs
1 teaspoon vanilla
1 teaspoon almond extract
2 cups flour
7/8 cup sugar
1 teaspoon baking soda
pinch of salt

Toast the almonds in either a cast iron skillet while stirring constantly until golden brown or by placing in a 375 degree oven on a baking sheet and watching carefully.





Mix all ingredients together, including cooled, toasted almonds. The dough will be very stiff. I use a stand mixer with a paddle attachment.





Remove dough and divide in half. Shape each half into a log about 2 inches wide, 1 inch high, and 12 or so inches long. Place both logs on a non-stick mat placed on a baking sheet. Alternatively, use a greased baking sheet. Logs will spread slightly so leave adequate space between them. Bake in a 300 degree oven for 50 minutes.



Remove baking sheet from oven and reduce temperature to 275 degrees. Let logs cool slightly for ten minutes then place on cutting mat and slice each log diagonally into cookies about 3/4 inch thick. Lay each cookie on its side on the baking sheet.





Return baking sheet to oven and bake for 10-12 minutes. Remove sheet and flip biscotti over to their other side and bake for an additional 10-12 minutes. They will not appear crunchy hard at the end of the baking time but will firm up once they cool.



If you want them to look impressive, drizzle melted chocolate over the tops or dip them in a pan of chocolate to get that espresso shop look. But in all honesty, they just need a big, ol' glass of milk and you'll be perfectly happy. Enjoy!

3 comments - click here to leave your comments:

Trish said...

I never have tried my hand at biscotti. This looks really good though!

Thanks for sharing it.

Sarah said...

I haven't ever tried it either, but this looks doable! Thanks for linking up at Real Life!

Melissa said...

Those look wonderful! Just the other day I was thinking that I hadn't made biscotti except for one special occasion. I'm the only one in my family who really really enjoys them, so it was perfect to take to an event. :)

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