Kittencals Almond Biscotti Recipes

KITTENCAL'S ALMOND BISCOTTI

Steps:

• Set oven to 350 degrees F.
• In a bowl, sift together flour, baking powder and almonds.
• In another bowl, whisk together, eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until a soft sticky dough forms.
• Transfer to a lighty floured surface; form into a smooth ball.
• Divide dough in half.
• Roll each into a 12-inch long log (doesn't have to be exact).
• Transfer to a ungreased baking sheet.
• Brush tops with slightly beaten egg white.
• Bake for 20 minutes.
• Remove from oven; let cool on pan for 5 minutes.
• Transfer each log to a cutting board.
• Using a serrated knife cut diagonally into 3/4-inch thick slices.
• Stand cookies upright (on cut sides) on baking sheet.
• Bake for 20-25 minutes longer, or until golden.
• Transfer to a rack; cool.
• Note: cookies can be stored in an airtight container for 2 weeks.

ALMOND BISCOTTI

Steps:

• To toast almonds if needed: Heat oven to 180C/160C Fan/Gas 4 and lay on a baking tray and bake until lightly browned (around 10 mins).
• Turn oven down to 150C/130C Fan/Gas 2
• Combine Flour, Sugar, Baking Powder and Salt in a large bowl.
• Beat the Eggs, Vanilla Extract and Almond Extract in a separate bowl and add half the egg mixture to the dry ingredients. Stir in the almonds and then add remaining egg mixture.
• As the mixture starts to form a dough, use well-floured hands to mould into a ball. It's quite sticky!
• Mould dough into two logs with your hands about 20cm long by 3cm wide (approx) and lay on a baking tray covered with parchment. Leave some spreading room between the two logs.
• Bake for 40 mins until firm. Remove from oven and cool for 10-15 mins.
• Cut each log into slices of about 1.5 - 2cm on the diagonal and lay each slice on its side on the baking tray.
• Bake for another 10 mins and then turn and bake the other side for 10 mins.
• Remove from the oven and cool.
• Store in an air-tight container.

ALMOND BISCOTTI

Steps:

• Preheat oven to 300°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 minute.
• Use a long serrated knife and slice into 1/2-inch 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.

THE BEST ALMOND BISCOTTI

Steps:

• Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
• Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
• Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
• Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
• Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
• Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

ALMOND BISCOTTI

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.

CHEF JOHN'S ALMOND BISCOTTI

Steps:

• Whisk flour, baking powder, and salt together in a mixing bowl.
• Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
• Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
• Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
• Transfer biscotti to a cooling rack; let cool to room temperature.

ABSOLUTELY AMAZING ALMOND BISCOTTI

Steps:

• Preheat oven to 300°F.
• Spray large baking sheet (12x19-inch) with Pam or oil.
• If using whole, unblanched almonds, boil 2 cups water in microwave and place almonds in water for about 5 minutes. Remove skins and chop coarsely.
• Combine all-purpose flour, baking powder, baking soda and salt and set aside.
• Cream sugars and butter until creamy and smooth using an electric mixer.
• Add eggs, almond and vanilla extracts, stir until well mixed.
• Add the dry ingredients, including the almonds and mix well. Dough should be very thick and sticky. If it is too sticky to hold a shape you can use powdered sugar to thicken it - just be sure to mix the powdered sugar into the dough thoroughly.
• Coat a flat surface (counter or cutting board) with powdered sugar and place dough onto it.
• Divide dough into two balls and form roughly into a rectangle about 5x10-inch. Brush off excess powdered sugar and place biscotti dough onto the baking sheet.
• Repeat with the other dough ball and place both logs side by side on the cookie sheet.
• Bake 30 minutes until dry. Allow to cool 10 minutes.
• Slice each log into 18 slices, about 1/2 inch each.
• Place sliced biscotti back onto cookie sheet and bake an additional 10 minutes. Turn slices over and bake 10 more minutes (if desired).
• Cool biscotti on a rack.
• Can dip or stripe in white or dark chocolate.
• Note: Store biscotti in an airtight container to retain freshness. If biscotti loose their crispiness, just pop them into a 300F oven for 5-10 minutes!