I'm looking for a traditional almond biscotti recipe that is light and crunchy but not a "lite" recipe.
Thanks for sharing ;)
Melanie from CANADA
1/2 cup butter or margarine
1 cup white sugar
2 1/3 cup flour
1 1/2 tsp. baking powder
2 tsp. lemon zest
1/4 tsp. salt
1 cup chopped, slivered almonds
1 tsp. vanilla extract
1 tsp. almond extract
2 tsp. lemon juice
Heat oven to 375 degrees F. Form batter into a long log (or 2 smaller logs). Turn oven down to 325 degrees. Bake 25 to 30 minutes. Cool about 10 - 15 minutes. Slice loaf into 1/2 inch slices with a serrated knife. Turn slices on their sides. Turn oven heat down to 275 degrees and bake biscotti about 20 - 25 minutes. more. These are delicious. I make them often.
Mairmie from Alberta, Canada
This is from www.recipezaar.com
If you want you can go there and type in the recipe#
below, there are 38 ratings of people who have tried and rated this recipe.
Recipe #51936 (38 ratings )
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 large eggs
2 tablespoons Amaretto (OR 2 tbl. rum with 1 tsp. almond extract)
1 teaspoon vanilla
1 teaspoon anise extract (optional)
1 cup whole almonds, toasted and chopped a few times,not too fine
Preheat oven to 300 degreees F.
Line 2 baking sheets with parchment.
Combine dry ingredients and set aside.
Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
Add the dry ingredients and mix until combined.
Dough should be thick and sticky at this point- do not worry, and DO NOT add more flour!
Scrape the dough out onto a parchment lined sheet pan.
Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
Bake until firm and dry, about 50 minutes.
Remove from the oven and cool 10 min.
Use a long serrated knife and slice into 1/2" wide slices.
Lay the slices cut side down on the baking sheet and bake another 20 minutes.
Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
Cool the biscotti on a rack; cool completely before storing.
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