Hello, meet again with
Arenatani, today we will share another recipe, namely
Almond Biscotti which is definitely very delicious and easy to make. The manufacturing process takes about
and can be served for
. In addition to being delicious and delicious, this food is suitable for serving to friends and family at home. Now, rather than being curious, let’s make the recipe. Before the manufacturing process, we first prepare the necessary ingredients, if there are ingredients that are not understood, please open
Google, okay? Okay, here are the ingredients that need to be prepared.
Ingredients for Almond Biscotti
-
187 g (1 1/2 cups) all-purpose flour
-
1 1/2 teaspoons baking powder
-
1/4 teaspoon salt
-
75 g (1/2 cup) yellow cornmeal
-
113 g (1 stick) or 8 tablespoons) unsalted butter, at room temperature
-
200 g (1 cup) sugar
-
2 large eggs
-
1 1/2 teaspoons pure almond extract
-
90 grams (3/4 cup) sliced almonds, blanched or unblanched
Note: Now that the ingredients are ready, it’s time to try making it. We have prepared the steps in detail below. Make sure you follow them properly and correctly so that no mistakes occur.
Cooking Instructions for making Almond Biscotti
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat.
Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth and creamy.
Beat in the almond extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You’ll have a soft stick-to-your-fingers dough that will ball up around the paddle or beaters. Scrape down the paddle and bowl, toss in the almonds and mix just to blend.
Scrape half the dough onto one side of the baking sheet. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1/2 inches wide. The log will be more rectangular than domed and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of the baking sheet.
Bake for 14 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes.
If you turned off the oven, bring it back up to 350 degrees F.
Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices. Return the slices to the baking sheet–this time standing them up like a marching band–and slide the sheet back into the oven.
Bake the biscotti for another 14 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature.
Serving: These are good with just about anything–including themselves. Eat one, and you’ll want another.
Storing: Because they are dry and they’re fine if they get even drier, the biscotti will keep at room temperature, covered or not, for about a week. They can be frozen, but I rarely store them that way–mostly because they rarely last long enough to get wrapped up for long-term storage.
Well, that’s the recipe for Almond Biscotti that we’ve discussed together. How about it? It’s easy to make, right? Now it’s time for you to get creative in the kitchen and create your own version of Almond Biscotti. Don’t forget to share the results on social media. I’m really curious about your creations! Who knows, your recipe could be an inspiration for future recipes. Good luck and enjoy!
Leave a Reply