(Experiment 95) Almond biscotti

Biscotti are another famous Italian product you can find globally and usually pay a decent price for. While they are delicious you should not pay a premium for those. They are extremely easy to do and you likely have most of the ingredients already in your pantry.

The traditional way to do biscotti is without any fat, this recipe includes butter and gives it a smoother texture and less crumbly. Note that because of that, they will also last about 2 weeks.

You need

(optional) 1/4tsp Almond extract
1tsp vanilla extract
3 eggs
300g all-purpose flour
3g salt
3g baking powder
105g raw whole almonds
200g sugar
50g butter room temperature

Instructions

Preheat your oven at 350F, as we will toast the almonds. Lay parchment paper on a baking tray, put the almond and cook them for 8 minutes. Let them cool down and chop them roughly.
Combine the flour and baking soda together.
In the bowl of a stand mixer, use the paddle attachment cream the butter then add all the sugar. Add the eggs, salt, vanilla and almond extract, mix until it forms a creamy paste.
It’s now time to add the flour to the party, mix until there is no visible flour anymore (you don’t want to overmix). At this point, add the almond and mix for a few seconds then remove from the stand mixer.
On a floured surface dump the mixture, cover with some more flour and knead it until it holds together. Add flour as needed. Cut in half. Form a log with the dough about 3″ wide and 10″ long ( no need to get the ruler out), repeat with the second dough. Lightly dust with flour so it doesn’t stick. Press them down slightly if they are too high for your taste.
Put the rolls on parchment paper and onto a baking tray. Bake at 350F for ~35 minutes in the middle of the oven. Take them out of the oven, let them cool for 10 minutes and using a serrated knife, make some bevelled cut ( you can cut them straight it’s just prettier this way). Cut the slice about 1/2″ thick*.
Lay them back on the baking tray for their second cooking session. Bake for about 7-10 minutes on each side. Take them out of the oven and let them cool on the tray for a few minutes then transfer to a wire rack. Once fully cooled they will get hard.