If you haven't ever baked biscotti before I urge you to give it a try and then come back here and tell me it wasn't just about the easiest thing you have ever made.
Which makes me ponder….why the heck is it SO expensive? It's not made up of pricy ingredients. It's not complicated or overly time consuming. So what gives, biscotti manufacturers?
I came up with the recipe the way I often do. I google the heck out of it and then come up with my own version. I'm a pretty intuitive cook. I can tell by looking at a recipe how it will turn out and what I would do differently.
This is my version of Almond Biscotti. The end result is a light, crisp cookie that will not break your teeth and holds up well to dipping into your beverage of choice.
Almond Biscotti
1/2 cup softened butter
1 cup sugar + 1 Tbsp.
3 eggs
1 tsp. vanilla extract
1 tsp. almond extract
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped almonds
Milk (to brush over the top)
Preheat the oven to 375 degrees farenheit.
Cream the butter and 1 cup of sugar until fluffy. Add the eggs slowly and mix well. Add the extracts.
Combine the flour, baking powder and salt in separate bowl (tip: use a whisk to combine).
Add flour mixture slowly to the butter/sugar mixture until combined. The dough will be sticky. Add the chopped almonds.
Using a spatula, spread the dough onto a baking pan that has been lined with either a Sil-Pat or a piece of greased foil. You can either make two narrower rectangles or one wider one. Once you have the general shape, wet your hands and smooth down the dough.
Brush with milk and sprinkle the reserved tablespoon of sugar over the top.
Bake for 15-20 minutes. Remove from oven and slide the Sil-Pat or foil, with the biscotti on it, onto a cooling rack. Turn the oven down to 300 degrees farenheit.
Cut biscotti into 1/2" wide strips and return, cut side down, to the baking pan (no Sil-Pat or foil needed at this stage). Bake for 10 minutes then flip over and bake for another 10 minutes.
Remove from oven and cool on the cookie sheet. Enjoy!
Hmmm….yes, why is it so expensive?! xxx
I love to bake biscotti. It is almost impossible to mess it up!
This looks fantastic and I love Biscotti. Thanks for the recipe. I’ll definitely be trying this one.
Biscotti is easy to make and even easier to eat – yum!
Yours looks gorgeous!
hmmmm, I’m thinking of giving this a try. I’ve had biscotti once and it didn’t appeal to me, not sweet enough, but your recipe looks pretty sweet, one cup sugar to two cups flour. Although I’m still thinking about making those egg rolls you blogged about once upon a time and have yet to get to those. I did send that blog to the Pioneer Woman for a contest, but since you didn’t mention it and I didn’t hear from her we must not have won.
Your mixer is so pretty and looks lovely in your kitchen!
so fun to make huh?! I made some chocolate/pistachio biscotti for Christmas, and they were a hit!
Your mixer, she is pretty! I think even I could make this stuff. I’ll let you know if I chip a tooth or not…
Yeppers…SO easy…I make various types of buscotti as my DH is sicilian…
I found a great recipe for “soft biscotti”. My neighhbir gave me one for “double chocolate biscotti”
I dunno why its so expensive either, amybe the double time baking???
Gael from…http://gaelt.blogspot.com/
And I can’t even get past the fact that you have a pink KitchenAid! Lucky you!
I’m with you. Biscottis are seriously easy to make but come off so elegant. I’ll have to try this recipe.
I’ll have to try this…yum!