....I have turned into a 'biscotti monster' now I know how easy these little delights are to make. They're also very impressive to give as gifts, perfect for Easter. As I'm Coeliac I make mine gluten free, but they are very low fat and dairy free so I tell myself they are as healthy as possible.....yeah right, especially if you dip them in melted chocolate (you don't HAVE to do that, I'm just sayin'.....)
Thanks go to joyofbaking.com for the recipe, have a happy and peaceful Easter xx
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Almond Biscotti: Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
In a small bowl lightly beat the eggs and extracts together.
In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3 - 4 inches (8 - 10 cm) wide. Transfer log to the prepared baking sheet and bake for 30 - 40 minutes, or until firm to the touch (log will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.
Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.
Note: Can substitute hazelnuts or walnuts for the almonds. If desired, add 1 tablespoon (5 grams) of orange or lemon zest to the egg mixture.
To dip in melted chocolate - Melt 3 ounces (85 grams) of semi-sweet or bittersweet chocolate and 1 teaspoon (5 grams) vegetable shortening or butter in a small metal bowl placed over a saucepan of simmering water. Stir until melted and smooth. Dip one end of each biscotti in the melted chocolate and let dry on a parchment-lined baking sheet.
Makes about 28 biscotti.
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Almond Biscotti:
1 cup (145 grams) blanched whole almonds
1/8 teaspoon salt
2 cups (260 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1/2 teaspoon pure almond extract
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Read more:http://www.joyofbaking.com/biscotti/AlmondBiscotti.html#ixzz1r9bGdTKE
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