Odense Almond Paste Biscotti Recipes

DOUBLE ALMOND BISCOTTI

Steps:

• 1. Preheat oven to 350o 2. Grate Almond Paste and butter into medium bowl. 3 Add flour, sugar, baking powder, and salt. Mix together well with fork until crumbly. Add slivered Almonds. 4. Whisk together egg whites and vanilla until frothy. Add to mixture. Mix with large spoon until dough holds together. Turn out onto lightly floured counter. 5. Roll dough into a 2" thick log. Cut in half and roll each piece 10" long. Flatten to ¾" thick. 6. Transfer to cookie sheet. 7. Bake 35 minutes until golden. Cool pan on wire rack for 10 minutes. 8. Cut into ¾" diagonal slices. Return to cookie sheet, cut side down. Bake 12 minutes. Flip and bake 12 minutes more. 9. Cool and store in an air-tight container.

DOUBLE ALMOND BISCOTTI

Steps:

• Preheat oven to 350°F and line baking sheets with parchment.
• Grate almond paste and butter into a medium bowl.
• Add sugar, flour, baking powder and salt and mix with fork until crumbly (I used my mixer) and stir in almonds.
• Whisk together egg whites and vanilla and add to mixture (I did not combine them first) and mix until dough holds together.
• Turn out onto a lightly floured counter (dough is quite sticky) roll into 2 inch thick log (my roll was wider than 2 inches at this point).
• Cut into 2 pieces; roll each 10 inches long and flatten to 3/4 inches.
• Transfer to ungreased or parchment lined sheets and bake 35 minutes until golden.
• Cool sheets on rack for 10 minutes and then slice into 3/4-inch diagonal slices (I used a serrated knife and it worked well).
• Return to cookie sheet, cut side down and bake 12 minutes: flip and bake 12 minutes more (I would reduce oven temp next time for this step since mine browned quickly and I baked mine a few minutes longer since my biscotti were larger).
• Cool completely on racks and store in air-tight container (I think they looked great in a clear jar on the counter).

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.