Today is my blog’s 4th anniversary and the credit goes to all my readers. Without your support I couldn’t have done it. Hope you you have liked the recipes that I have posted in the past. In 2018, I am planning on bringing more recipes. On this special day, I am bringing a very easy Almond Biscotti which has been on my list for a while but was hesitant to try it.
Almond Biscotti originated in the city of Prato which means “double baked”. These are dry, crunchy, oblong shaped Italian almond biscuits. A perfect cookie to dip into your coffee and you won’t need anything else. I never thought my son would try them, he tried them and goes, “Mama I love your cookies, you should go to Chopped and make these for the dessert round.” He pretty much ate 4-5 biscotties in one go.
I love almonds, so anything with almonds and I am sold. Also I always need something to dip into my tea or coffee as I cannot drink it without anything and these are just right. Have you all tried these before, if not, don’t wait too long and give them a try. You will just love it. Give my recipe a try and let me know what you think?
Ingredients:
- 3 cup all purpose flour
- 2 eggs (room temp)
- 1 cup sugar
- 1 cup butter (room temp)
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1 tsp vanilla essence
- 1/2 cup lightly toasted almonds (chopped)
Directions:
Lightly toast the almonds 3-4mins at 350F and let them cool down. Chop them and set aside. Now using paddle attachment cream butter and sugar until slightly fluffy which will be 3-4 minutes.
Now add the eggs and vanilla essence to it. Mix it well. In a separate bowl, add flour, baking powder, baking soda and the almonds. Mix it and add to the egg and butter mixture. Run the machine for a few mins until its all mixed together. Don’t over mix it.
Divide the mixture into 3 and give them a shape of a log. Wrap it in a serene wrap and refrigerate it for 30-45 mins. Pre heat the oven at 300F. Place the logs on a cookie tray and bake it for 40 mins or until you see a slight color on the top. Let the baked logs cool down and cover it and place it in the fridge an hour or so.
Now cut the log into slices using a serrated knife in an angle to get the oblong shaped slices. Pre heat the over once again at 300F and place the slices in a straight line and bake it again for 20-25 min. You will see a slight color on the edges which means they are done. Don’t over bake it. Let it cool down completely on a cooling rack before storing it away.
Store it in the air tight container. Enjoy it with a cup of hot or coffee.
Also try my Eggless Almond Cookies, Mexican Wedding Cookies, Pina Colada Cookies, Naan Khataai.
If you enjoyed this recipe, drop me a comment below and share with your friends and family.
Happy Baking!!!!
Almond Biscotti
Ingredients
- 3 cup all purpose flour
- 2 eggs room temp
- 1 cup sugar
- 1 cup butter room temp
- ¾ tsp baking powder
- ⅛ tsp baking soda
- 1 tsp vanilla essence
- ½ cup lightly toasted almonds chopped
Instructions
- Lightly toast the almonds 3-4mins at 350F and let them cool down. Chop them and set aside. Now using paddle attachment cream butter and sugar until slightly fluffy which will be 3-4 minutes.
- Now add the eggs and vanilla essence to it. Mix it well. In a separate bowl, add flour, baking powder, baking soda and the almonds. Mix it and add to the egg and butter mixture. Run the machine for a few mins until its all mixed together. Don't over mix it.
- Divide the mixture into 3 and give them a shape of a log. Wrap it in a serene wrap and refrigerate it for 30-45 mins. Pre heat the oven at 300F. Place the logs on a cookie tray and bake it for 40 mins or until you see a slight color on the top. Let the baked logs cool down and cover it and place it in the fridge an hour or so.
- Now cut the log into slices using a serrated knife in an angle to get the oblong shaped slices. Pre heat the over once again at 300F and place the slices in a straight line and bake it again for 20-25 min. You will see a slight color on the edges which means they are done. Don't over bake it. Let it cool down completely on a cooling rack before storing it away.
- Store it in the air tight container. Enjoy it with a cup of hot or coffee.