01/14/2022
This one is for Jim!
Day 3: Almond Biscotti
Ingredients:
3 Large Eggs
¼ Cup Olive Oil
¼ tsp Almond Extract
125g Granulated Sugar
¼ tsp Salt
1 Tbsp baking Powder
⅛ tsp Cinnamon
150g Almonds
275g All Purpose Flour
75g All Purpose Flour
First Bake Instructions:
Set the oven to 325, and line a baking sheets with parchment.
Add all the ingredients, except the flour, to a large bowl and mix well.
Add the 275g portion of flour and mix in.
Add the remaining flour a little at a time, as needed. You may not need all of it, or you may need a bit more. The dough should be soft but not horribly sticky. It should hold its shape when you are shaping it into the log and not spread out. It should be hard to mix.
Transfer dough to the lined baking sheet. Try to plop it onto the sheets in a line.
With wet hands shape the dough into a log. Aim for about 4 inches wide, and just under an inch tall.
Brush logs with egg whites.
Bake for 20 mins before checking for doneness. The logs are done when golden and the center feels solid when poked.
Cool. They can be frozen at this stage for later.
Second Bake:
If frozen, let defrost for 20-30 minutes on the counter.
Set the oven to 275.
With a sharp serrated knife, cut into half inch slices.
Lay flat on baking sheets and bake for 15 minutes.
Flip after 15 minutes, and bake for an additional 15 minutes.
They are done when they are no longer soft in the middle.
Store in an airtight container for up to 3 months.
