Friday, October 17, 2008

@ddicted to Vanilla + Almond Biscotti

Biscotti are a twice-baked, oblong-shaped cookie from Italy. The word biscotto, known as biscotti today, is derived from bis (twice) and cotto (Cooked) and derives from the Custom of baking cookie dough in long slabs, cutting it into a third to a half-inch thick, long cookies, and baking them again. By baking them twice, they lose any excess moisture which makes them nice and crunchy.

They are hundred of recipes for biscotti throughout Italy, but other than flavoring (biscotti can also be subtly-sweet or savory) they fall into two distinct categories: those made with butter and those made without butter or any shortening. The butter enhanced cookie results in a more tender shortbread-like texture, while those without butter are drier and harder. The butterless ones don't easily disintegrate when dipped and are best served with a cup of coffee or tea, or a glass of Port or Vin Santo in which to dip them.


Bought a pack of whole almond the other day(while shopping for snow skin mooncake ingredients) so its time to bake again :)

Vanilla + Almond Biscotti


2 cups (250g) plain flour I use 350g

1 1/2 teaspoons baking powder

3/4 cup (150g) sugar

3/4 cup whole almonds I use 100g only

3 eggs

2 1/2 teaspoons vanilla extract


Preheat oven to 160C. Place flour, baking powder, sugar and almonds in a bowl and mix together. Add the eggs and vanilla and mix well to form a dough.

Place dough on a lightly floured surface and knead each piece until smooth. Shape into logs and flatten slightly. Place logs onto baking tray and bake for 35 mins. Remove from oven and allow to cool completely.

Cut logs into 5mm (1/4in) thick slices and place on a baking tray lined with non-stick baking paper. Bake for 10-15 mins till crispy. Store in air tight container and serve dunked into espresso coffee or liquer. Makes 40.

Ref: Donna Hay's Modern Classic Book 2, pg 27


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