Today is my blog’s 4th anniversary and the credit goes to all my readers. Â Without your support I couldn’t have done it. Â 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”. Â These are dry, crunchy, oblong shaped Italian almond biscuits. A perfect cookie to dip into your coffee and you won’t need anything else. Â 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.” Â He pretty much ate 4-5 biscotties in one go.
I love almonds, so anything with almonds and I am sold. Â Also I always need something to dip into my tea or coffee as I cannot drink it without anything and these are just right. Â Have you all tried these before, if not, don’t wait too long and give them a try. Â You will just love it. Â 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. Â Chop them and set aside. Â 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. Â Mix it well. Â In a separate bowl, add flour, baking powder, baking soda and the almonds. Â Mix it and add to the egg and butter mixture. Â Run the machine for a few mins until its all mixed together. Â Don’t over mix it.
Divide the mixture into 3 and give them a shape of a log. Â Wrap it in a serene wrap and refrigerate it for 30-45 mins. Â Pre heat the oven at 300F. Â Place the logs on a cookie tray and bake it for 40 mins or until you see a slight color on the top. Â 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. Â Pre heat the over once again at 300F and place the slices in a straight line and bake it again for 20-25 min. Â You will see a slight color on the edges which means they are done. Â Don’t over bake it. Â 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. Â
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
- â…› 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.