Itchin' to Bake: Almond Biscotti

It has been some time since my last post and I have been baking quite a bit during that time, but just couldn't seem to find the time to take photos and write a post. I have a number of new recipes to add so I may make up for lost time in short order!

With school back in session...so comes Java Hut and our Thursday morning gathering presents regular opportunities for me to try out new recipes or whip up a past favorite.

Seeing that it is a coffee gathering, biscotti is always a popular option and these almond biscotti have made a regular appearance although I do like to "mix it up" with different add-ins or chocolate drizzled on top.

I found this recipe online at "Joy of Baking" and I have made subtle changes to it over the past few years that I have been baking them. As I have said before, many people find bisoctti intimidating for some reason. Remember they are simply a twice-baked cookie and I have to say are even easier than making traditional cookies because you bake an entire "batch" in one loaf for the first baking!

Almond Biscotti

~1 cup sliced almonds

1 tsp. baking powder

1/8 tsp. salt

2 cups all purpose flour

3/4 cup sugar

3 eggs

1/2 tsp vanilla extract

1 1/2 tsp. almond extract

2-3 squares Melting chocolate for the drizzle on top

(I used white chocolate for these, but I used semi-sweet chocolate which makes for a nice contrast on the biscotti)

Optional add-ins; chocolate chips, dried cherries, 1/2 tsp. cinnamon

(If you want to toast your almonds, places them on a cookie sheet in a 350 degree oven for about 6 mintues. Watch them carefulyl as one they start to brown, it seems to take no time at all for them to burn.)

In a small bowl, beat eggs together with your extracts.

In large bowl, mix together flour, sugar, baking powder and salt . With either a hand mixer or just a spoon, stir in the egg mixture until well-mixed. Then stir in your almonds and any other add-ins you choose. I have a biscotti pan, so I place the dough in the greased pan and pat it down with slightly wet fingers(so that the dough doesn't stick to them).

If you do not have a biscotti pan, no worries. Simply form a long flat loaf on a greased cookie sheet. The loaf should be about twelve inches long and 3-4 inches wide.

Bake in a 350 degree oven 25-30 minutes or until the loaf feels firm to the touch. Take out the loaf and let cool slightly. (You can keep the oven on but turn it down to 325 degrees)

Using a sharp knife, cut the loaf into 1/2 inch slices. (If you want to have some really long biscotti, cut your loaf on the diagonal.)

Place the biscotti on a clean cookie sheet and put back in the oven for 8 minutes. Turn over the biscotti and bake another 8 minutes or until they look slightly G, B and D on the edges...golden, brown and delicious.

Place biscotti on a wire rack to cool.

Melt 2-3 squares of melting chocolate and then drizzle over the tops of the biscotti with either a fork or a small spoon. Let stand until chocolate has set.