april 12, 2009

When I think of my favorite cookies, biscotti rarely comes to mind. After making this almond biscotti, though it’s a definite mainstay on my top 10. Not only is it a fun cookie to bake, it’s also irresistibly good (mainly because of the yummy almonds).

This recipe is adapted from one in Gourmet magazine (January 2009). It uses a lot of almonds and an egg-y, sticky dough. The result is a crunchy cookie that’s good to eat even without coffee.

Almond Biscotti

3/4 cup sugar
8 tbs unsalted butter, melted
3 tbs cognac
2 tsp pure vanilla extract
1 cup whole almonds with skin
3 eggs
2 3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt

Toast almonds in a 475 degrees F oven for about 8 minutes. Coarsely chop the almonds, set aside and allow to cool.

Combine sugar, butter, cognac, and vanilla extract in a large bowl, then add in almonds and eggs. Stir in flour, baking powder, and salt until just combined.

Cover and chill for 30 minutes. Preheat oven to 350 degrees F.

Using moistened hands, halve dough and form 2 loaves on an ungreased large baking sheet. I wanted shorter/smaller cookies, so I made mine around 16 inches x 3 inches in size, but you can easily make it one larger loaf for longer pieces.

Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and allow to cool 15 minutes.

Cut loaves into 3/4-inch slices with a serrated knife. Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. About 10 minutes in, I flipped the biscotti over, but I don’t know if that really was necessary. Transfer to rack to cool completely.

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