Biscotti.Round 2.

Biscotti goes great with a cup of coffee :)

So a few weeks ago I attempted to make biscotti for the first time...and it completely failed. Long story short, I made the mistake of using frozen strawberries instead of flash frozen strawberries and made a huge gunky mess. I managed to almost salvage it, but it was still by all means a failed recipe. I plan on trying that recipe again soon now that strawberries are coming into season and will be relatively cheap :)

It just so happened that a friends birthday was last week and I was in charge of making dessert for his party.Yay! So along with a delicious cake (besides one near disaster, which I will elaborate on in my next post) I made some almond biscotti, and after making a successful batch this time, I discovered I am a huge biscotti fan :)



 

The dough in "logs"

The dough in "logs"

Those marks in the dough are just hand prints; this dough comes out like a really thick cake batter (or a really thin cookie batter, whichever way you want to look at it) so it was kind of difficult to work with. I had to constantly re-flour my hands while I was shaping them.

Mmmm it looks like fresh baked bread :)

Almond Biscotti-from Smitten Kitchen

3 1/4 cups all purpose flour

1 tablespoon baking powder

1/3 teaspoon salt

1 1/2 cups sugar

10 tablespoons (1 1/4 sticks) unsalted butter, melted

3 large eggs

1 tablespoon vanilla extract

2 tablespoons orange juice

1 cup whole almonds, toasted, coarsely chopped or sliced almonds

1 large egg white

1. Position rack in center of oven and preheat to 350°F. 
2. Line baking sheet with parchment paper. 
3. Sift flour, baking powder and salt into medium bowl. 
4. Mix sugar, melted butter, 3 eggs, vanilla extract, and orange juice in large bowl. 
5. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
6. Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
7. Bake logs until golden brown (logs will spread), about 30 minutes.
8. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
9. Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. 
10. Transfer to rack and cool.