Today’s guest post is by Sabrina.
For a lot of folks, Christmas time also means cookie time. We all have our yearly traditions and this is just one of mine. If you’re looking for an authentic Italian cookie, look no further. This is straight from the homeland! The below recipe is compliments of my mom, translated from her recipe that was written in Italian!
Almond Biscotti Recipe
Ingredients:
2 cups Flour (Note: Extra flour is needed when you knead the dough, approx ¾-1 cup.)
2 tsp Baking Powder
1 cup Sugar
1 cup DARK Brown Sugar
1 tsp Almond Extract
2 Eggs (Note: Reserve some egg wash to brush on top of the “logs” before placing in oven to bake. See notes below.)
1/3 cup Canola or Vegetable Oil
2 tbsp Water
2 cups of Toasted Almonds (Roast whole raw almonds in the oven. When cooled, place almonds in large “Ziploc” bag and crush with rolling pin. Keep a few whole toasted almonds aside to place on top of “logs” before placing in the oven. See notes below.)
Steps:
Preheat oven to 375 degrees F.
Mix eggs with both sugars. Add all liquid ingredients, and then gradually add the flour. Then, add the chopped almonds to the batter. Add flour (approx. ¾-1 cup) to the counter-top, then begin kneading the dough (Note: Once the dough stops sticking to your hands, it is ready for the next step.)
Form into 3 “logs”.
Place whole toasted almonds in a row on top of each log.
Brush egg wash on top of each log.
Bake for approximately 20-25 minutes (check on them after 15 minutes, and then continue for another 5- 10 minutes).
Remove from oven and let them cool for about 10 minutes, cut them into a “biscotti” shape.
Place them back into the oven (“Biscotti” means cooked twice in Italian!) and bake for about 3-5 minutes on each side.
Tip: If you prefer“chewy” biscotti, then bake the “logs” for 25 minutes total, don’t bake them again.
Note: Store in air tight metal cookie tin for best crunch. Store in a plastic container for a softer biscotti.
Makes approximately 4 dozen.
