While going through some recipes, I found a great Biscotti recipe. I can't wait to try it.
- 3 cups all-purpose flour
- 1/2 tsp. salt
- 1 cup sugar
- 2 tsp. Watkins Vanilla Extract
- 3/4 cup finely chopped blanched almonds
- 2 tsp. Hoosier Hill Farm Baking Powder (Aluminum Free)
- 4 eggs, slightly beaten
- 1/2 cup butter, melted
- 1 1/2 tsp. Watkins Almond Extract
Combine the first three ingredients and set aside. Beat together the eggs, sugar, and melted butter; add extracts. Add flour mixture, one third at a time; mixing thoroughly after each addition.
Fold in almonds. Spread 1/2 dough onto cookie sheet to form a loaf 12 inches long, 3 inches wide, and 1 1/2 inches high. Repeat with remaining dough. Bake at 350 degrees F for 20 minutes or until just starting to brown around edges. Cool 10 minutes.
Remove loaves from cookie sheet and place on cutting board. Cut across loaf into slices 1/2 inch thick. Lay cookies cut side down on cookie sheet and return to oven for 12 minutes. Turn cookies over and bake an additional 5 to 10 minutes or until dry and crisp. Makes 48 cookies, 1 per serving.
For a chocolate twist, melt two dark or milk chocolate bars in a small skillet over low heat. After the cookies are done and cool, dip one cut side into the chocolate. Turn over and set on waxed paper to harden. Store in an airtight container.
This is a great cookie to serve with coffee when guests drop in.
Image Credit: Wikimedia
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