Almond Biscotti

Recipe courtesy of Carla Murray

There is nothing like saying “Thank you” with a batch of homemade biscotti. I remember when I was younger and a new neighbor would move onto our block. My mom would always bake banana bread or something yummy. We would carry it over to the new neighbor and welcome them. Well, recently I was the fortunate recipient of theses delicious cookies featured today and it made me nostalgic for the old times before we only texted “Thxs” or emailed a note. A special thank you to Carla Murray for my family’s bellies and hearts.

INGREDIENTS

  • 2-1/3 cup flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1-1/2 c raw almonds
  • 1/4lb of butter @ room temperature
  • 1-1/4 cup of sugar
  • 3 eggs
  • ½ tsp. vanilla extract
  • ¼ tsp. almond extract
  • Parchment paper/additional flour

METHOD

Preheat oven to 375 degrees.

Combine flour, baking powder, salt, and almonds; set aside.

In large bowl, combine butter and sugar; Beat unitl light and pale, about 5 min.  Add eggs one at a time, mix well and scrape down bowl after each addition.  Beat in vanilla and almond extracts.  On low speed, add flour mixture gradually until a smooth dough forms.  Turn dough out onto lightly floured work surface and divide dough into 4 equal parts (I use a pastry scraper).  Roll each part into a 12” long by 1-1/2” diamater dough log.

Line 12” x 18” long pan with parchment paper or grease with butter (I also sometimes use silicone mats).  The dough will spread as it bakes so place the dough logs on the baking sheet at about 3” apart.  Lightly flatten the top of each piece with the palm of your hand until it is about ½” thick.  Bake untl golden brown, about 18 minutes.  Remove from the oven and let cool on the baking sheets until they can be handled (about 10 minutes).  Leave oven set at 375 degrees.  

Transfer logs to a cutting surface and with a sharp knife, cut ½” wide pieces on a diagonal.  Arrange cut side down on the baking sheet and return the pans to the oven.  Bake until nicely toasted and edges are golden brown, about 8-10 minutes.  Let the cookies cool completely on baking sheet,  Store in covered container up to 2 weeks.

Leave a Reply

Your email address will not be published. Required fields are marked *