Cookies, Candy & Desserts |
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Biscotti - 1998
Recipe courtesy of Tony Greco
INGREDIENTS
PREPARATION
Sift flour, baking powder and salt in a small bowl. In a separate mixing bowl, beat butter and sugar together until light and smooth. Add eggs, one at a time, then extracts. Stir in almonds and zest. Sift dry ingredients over egg mixture, then fold in until dough is just mixed.
Adjust oven rack to middle position and heat oven to 350 degrees. Halve dough and turn each portion of dough into a rough 13x2 (inch) log, placing them about 3 inches apart on the cookie sheet. Pat each dough log to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.
Cool the loaves for 10 minutes. Lower oven temperature to 325 degrees. Cut each loaf diagonally into 1/2 inch slices with a serrated knife. Lay the slices about 1/2 inch apart on the cookie sheet, cut side up, and return to oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes total. Remove cookies from pan and cool on a wire rack.
NOTES : For a sugar-free variety, the sugar may be substituted with Sorbitol.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¾ cup almonds, with skin, toasted and cooled -- chopped course
- 2 tablespoons orange zest
PREPARATION
Sift flour, baking powder and salt in a small bowl. In a separate mixing bowl, beat butter and sugar together until light and smooth. Add eggs, one at a time, then extracts. Stir in almonds and zest. Sift dry ingredients over egg mixture, then fold in until dough is just mixed.
Adjust oven rack to middle position and heat oven to 350 degrees. Halve dough and turn each portion of dough into a rough 13x2 (inch) log, placing them about 3 inches apart on the cookie sheet. Pat each dough log to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.
Cool the loaves for 10 minutes. Lower oven temperature to 325 degrees. Cut each loaf diagonally into 1/2 inch slices with a serrated knife. Lay the slices about 1/2 inch apart on the cookie sheet, cut side up, and return to oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes total. Remove cookies from pan and cool on a wire rack.
NOTES : For a sugar-free variety, the sugar may be substituted with Sorbitol.
