(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Baker's Best Almond Biscotti
Almonds take the lead in this amazingly intense almond biscotti. These are easy but elegant and stuffed with almonds. The top surface has a little sheen or candy-like glaze. Make them big as gifts or little for cookie treat when friends drop by. This is truly my best almond biscotti. My baker's trick? I use a combination of both pure and artificial almond extract for the most intense almond taste possible.
7 ounce (200 g) package of almond paste or marzipan
1/2 cup unsalted butter
1 3/4 cups sugar
1/2 cup finely chopped almonds
1/2 cup ground hazelnuts
1 tablespoon pure vanilla extract
2 teaspoons almond extract *
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/2 teaspoon baking soda
1 teaspoon baking powder
3 cups all purpose flour
1 cup whole blanched almonds
* For best flavor, use 1 teaspoon each, pure and artificial almond extract. The latter is not necessary artificial; it might be made from apricot pits and makes a very intense extract. The two extracts together make for outstanding flavor.
Stack two baking sheets together and line the top one with parchment paper. Preheat oven to 350 F.
Grate or shred almond paste.
In a mixer bowl, cream the almond paste and sugar together (the sugar helps break up the almond paste) then add the butter and blend until mixture is smooth. Stir in the chopped almonds and ground hazelnuts.
Blend in eggs, vanilla and almond extract.
In a separate bowl, stir together the salt, cinnamon, baking soda, baking powder, and flour. Fold into batter and blend well. Fold in whole almonds.
Spoon out half of the batter into one of the prepared pans. Repeat with remaining batter. Batter will seem quite loose and spread somewhat but should be roughly 9 by 4 inches.
Bake around 40 minutes until dough is golden and seems dry to the touch. If dough browns too quickly, reduce oven heat to 325 and bake a little longer to complete.
Remove from oven and allow to cool about 15 minutes. Transfer to a board and using a serrated knife on the diagonal, cut slices about 1/2 to 3/4 inch thick.
(Sometimes the whole almonds make cutting the biscotti difficult. You can freeze the whole biscotti in the pan for one hour then cut as required.)
Reduce oven heat to 300 F. Return cookies to baking sheets. Bake another 35-45 minutes or longer to brown and crisp, turning once, to bake evenly. Cool on wire racks.
Makes 25-36 cookies depending on size
© This is a Marcy Goldman/BetterBaking.com original recipe
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