Yesterday I was in the mood to bake. I have been craving biscotti for a while and yesterday, I decided, was the day. I doubled the recipe because in a family of six if you want any you have two choices: eat a lot really fast or make a lot to begin with. So I made a lot and have been eating quite a few just to make sure I get my fair share☺
It would make a lovely gift for someone with a delicious coffee to go along with it. (Green Mountain Newman's Own Cafe Almond Biscotti for example-YUM)
Anyway, would you like to bake along with me??? Biscotti is not hard to make, but there are a couple steps involved when you bake it.
Measure out your butter and sugar (I'm using unrefined Zulka sugar from the Mexican food aisle so that's why my sugar isn't completely white)
Cream the butter and sugar together.
Add in your eggs and vanilla. Cream again. (Little Pumpkin likes to talk to the eggs-"Hello eggs! How are you???? Fine??? Oh, Okay. . .I love you!" Makes me wonder if she will grow up to be a great chef who coaxes her food into something amazing)
Dump in your flour, baking powder, and salt (my salt is also unrefined so that's why you can see little speckles in it-so much tastier that the refined stuff. . .)
Mix it all up and stir in your almonds. Spread it out on a baking sheet 12 inches long by about 3 inches wide. It does spread a bit while baking. If you doubled the recipe like I did, you will need two baking sheets. Brush with a wee bit of milk and sprinkle with sugar.
Bake at 375° for 15-20 minutes or until golden brown.
Cool for a bit and then slice diagonally 1/2 inch thick.
Bake again reducing the heat to 300° for 1o minutes and then flip them over and bake again for another 10 minutes. Allow to cool in the oven with the door slightly ajar. I stuck a wooden spoon handle into the door to keep it a little bit open.
Oh, so good! I might have to go sneek another one. You won't tell anyone will you???
1/2 cup butter, softened
1- 1/4 c. sugar, divided
1 tsp anise or vanilla extract (I used vanilla)
2 cups all purpose flour
2 tsp. baking powder
Dash of salt
1/2 c. chopped almonds
2 tsp. milk
In a mixing bowl, cream butter and 1 cup sugar.
Add eggs, one at a time, beating well after each addition.
Stir in anise or vanilla.
Combine dry ingredients; add to creamed mixture.
Stir in almonds.
Line a baking sheet with parchment.
Divide the dough in half; spread into two 12 inch by 3 inch rectangles.
Brush with milk and sprinkle with remaining sugar.
Bake at 375° for 15-20 minutes or until golden brown and firm to the touch.
Remove from the oven and reduce heat to 300°.
Lift rectangles gently onto a wire rack and cool for 15 minutes.
Place on cutting board; slice diagonally 1/2 inch thick.
Place slices with cut side down on parchment lined baking sheets.
Bake for 10 minutes.
Turn biscotti over; bake 10 minutes more.
Turn oven off, leaving cookies in oven with door ajar to cool.
Store in airtight container.
Yield 3 1/2 dozen.