Almond Biscotti: Breakfast Series

It's day two of the breakfast series and today I'm sharing what appears to be another complicated recipe. Much to my surprise, I found it really wasn't tricky at all. Biscotti means "twice baked" and once again, due to the texture of this Italian biscuit, I adore the special treat. You can't go wrong coupling biscotti with tea or coffee, and the almond biscotti recipe below is only one of the thousands of variations that you can create. If almonds aren't your thing try cinnamon, pumpkin pecan, chocolate chip, cranberry pistachio… and the list goes on.

I'd love to hear if you've ever made biscotti before and what combinations of flavors are your favorites.

 

 

Makes about 20 (depending on thickness) • Active Time: 20 minutes • Total Time: one hour 

Ingredients:
• 2 1/2 cups all purpose flour (spooned and leveled)
• 1 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 3 large eggs lightly beaten
• 1 tablespoon pure vanilla extract
• 1 cup slivered almonds, toasted

Directions:
1. Preheat oven to 350º. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.

Almond Biscotti: Breakfast Series-2 2. Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log.

The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs. Make the logs as uniform as possible to ensure even baking.

Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on wire rack, 20 minutes.

Almond Biscotti: Breakfast Series-3 3. With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks. (Store in an airtight container, up to 2 days, or freeze, up to 3 months.)

Nutrition score per 2 biscotti: 150 calories, 4g fat, 1g saturated fat, 23g carb, 4g protein, 1g fiber

Signing Off Twice Baked,
Renee

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