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Tuesday, December 28

Sweet almond “biscotti”

Pictured with babe's bombe.
Flour, all-purpose
1 cup
Baking powder
1 teaspoon
¼ teaspoon
½ cup
Butter, unsalted,
room temperature
¼ cup
Almond paste, crumbled
6 ounces
Egg, room temperature
Almonds, sliced, toasted
2/3 cups
  1. Preheat oven to 325°F.
  2. In a medium bowl, whisk flour, baking powder, and salt; set aside.
  3. Using an electric mixer, beat sugar and butter until blended.
  4. Add almond paste, mix until completed combined.
  5. Mix in egg.
  6. Stir in flour mixture and almonds; mix until just combined, occasionally scraping down sides of the bowl.
  7. Form dough into two 8-inch-long, 2-inch-wide logs, and place on a baking stone (or baking sheet lined with parchment paper), spacing 3 inches apart.
  8. Bake until golden brown and tender but set in the center, about 40 minutes.
  9. Cool on baking sheet.
  10. Transfer to cutting board, and cut crosswise into ½-inch-thick slices.
  11. For crisp biscotti, arrange slices, cut side down, on the same baking sheet; continue baking 20 minutes.
  12. Cool completely (biscotti crisps as it cools).
Recipe from bon appétit Desserts.

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