Almond Biscotti

This is great recipe I have used for a long time. The cornmeal adds a nice touch.

Almond Biscotti Recipe

• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup yellow cornmeal
• 1/2 cup (1 stick) butter, at room temperature
• 1 cup sugar
• 2 large eggs
• 1 1/2 teaspoons pure almond extract
• 3/4 cup sliced almonds

1. Position one of your oven racks in the center of your oven. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking liner.
2. In a medium bowl, whisk the flour, baking powder, salt, and cornmeal together until well blended.
3. In the large bowl of a stand mixer fitted with the paddle attachment or, if mixing by hand, in a large bowl, beat the butter and sugar together at medium speed until very smooth, about 3 minutes.
4. Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light and creamy.
5. Beat in the almond extract.
6. With the mixer on low speed or while stirring with the spoon,add the dry ingredients, mixing just until incorporated.
7. You should have a soft, sticky dough that will clump on the paddle.
8. Stir in the almonds and mix just to blend.
9. Scrape half the dough on to one half of your prepared baking sheet. Lightly dust your hands with flour and shape the dough into a 1 1/2 inch by 12 inch log.
10. Shape the remaining dough into a log on the other side of the baking sheet.
11. Place the baking sheet on the center rack of your oven and bake for about 15 minutes, or until the top of the logs are lightly golden but still soft and springy to the touch.
12. Place the baking sheet on a wire rack and allow the logs to cool about 30 minutes. (leave the oven set at 350 degrees or preheat again before continuing).
13. Transfer the logs to a cutting board.
14. Using a serrated knife, cut the logs on a slight diagonal into 3/4-inch slices. Use a gentle sawing motion to cut through the top crust.
15. Place slices on the baking sheet standing them up on their 'bottoms'.
16. Bake the biscotti another 15 minutes, or until they are golden and firm.
17. Place baking sheet on a wire rack and allow the biscotti to cool completely on the sheet.

This recipe yields about 30 Almond Biscotti.

Recipe Source: This homemade biscotti recipe comes from Dorie Greenspan's Baking: From My Home to Yours

As I always say, I like versatile recipes. Use this basic recipe and add whatever you like. I made a cranberry/white chocolate chip/walnut version with this recipe that turned out great. So, have fun with it, be creative with it, and enjoy it.

Buon Appetito!