Ingredients for Kittencal's Almond Biscotti
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- Unblanched Whole Almonds
- 2 large eggs
- ¾ cup granulated sugar (or 1 cup for a sweeter biscotti)
- ½ cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Orange Rind
- 1 egg white, lightly beaten
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How to Make Kittencal's Almond Biscotti
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour and baking powder. Stir in sliced almonds.
- In a separate bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract, almond extract, and orange rind.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft, sticky dough forms. Stir in optional chocolate chips and/or candied fruit.
- Lightly flour a clean work surface. Turn the dough out onto the surface and gently form it into a smooth ball.
- Divide the dough in half.
- On a lightly floured surface, roll each half into a 12-inch long log, about 1 ½ inches wide.
- Place the logs onto ungreased baking sheets.
- Brush the tops of the logs with lightly beaten egg white.
- Bake for 20 minutes.
- Remove from oven and let cool on the baking sheet for 5 minutes.
- Transfer the logs to a cutting board.
- Using a serrated knife, cut each log diagonally into ¾-inch thick slices.
- Stand the biscotti upright on the baking sheets.
- Bake for an additional 20-25 minutes, or until golden brown and crisp.
- Transfer to a wire rack to cool completely.
- Store in an airtight container for up to 2 weeks, or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
26g
Fat
9g
Carbs
4g
