biscotti.
12:13 PM
I love making chocolate chip cookies. I make them all the time when I’m alone because my husband is in class. Josh is in a love-hate relationship with that fact. But sometimes I like to branch out and try something new and adventurous. The word “Biscotti” just exudes difficulty and impressing everyone when you actually pull it off. At least it does to me. But I have a secret I want to share with you. It’s not difficult at all! I found this recipe that is so simple it’s actually fun! Don’t tell anyone though; just bask in the praise when everyone falls in love with your delicious, and somewhat exotic, treat.
Vanilla Almond Biscotti
2/3 cup granulated brown sugar
1/4 tsp salt
1 3/4 cups all-purpose/gluten-free flour
2 tsp baking powder
1 tsp baking soda
1/2 cup roughly chopped almonds
3 tbsp butter, cut into small cubes
1 egg plus 1 egg white
3 tbsp buttermilk
1 tbsp vanilla extract
Chocolate chips for topping
Preheat your oven to 350 degrees F.
Line a cookie tray with baking paper. Put the first 6 ingredients into a large bowl. Cut the butter into the dry ingredients with a pastry blender or rub it in with your fingers (like when making pie dough or crumb topping). Set aside 2 tbsp of the chopped almonds, and add the rest into the bowl with the flour mixture.
In a small bowl, whisk together the egg, egg white, buttermilk and vanilla extract. Pour this into the bowl with the flour mixture and stir together gently until the mixture comes together. You may need to use your hands to finish mixing it by lightly kneading the dough a few times. Place the dough on the lined cookie tray and shape into a log roughly 10" long, 5" wide then flatten it slightly to 1" thick. You may want to make two batches to ensure your dough doesn't spread too wide and you get really long Biscotti—unless that's what you want.
Sprinkle on the reserved chopped almonds and bake for 30-35 minutes until golden brown on top. Let it cool on a wire rack until it's cool enough to handle. Turn the oven down to 325 degrees F. Slice the loaf across its width using a sharp knife or a serrated bread knife, into 3/4" thick slices. Place the biscotti cut side down back onto the cookie tray. Bake them again for 10 minutes, then flip them over and bake for a further 10 minutes. Remove them to a wire rack and let them dry out overnight in a dry place.
After they are dry, melt some chocolate chips and pour them on a plate, tray, parchment paper, etc. Dip one side of the Biscotti in the chocolate—pressing down and moving back and forth to make sure you get a nice thick coating of chocolate. Place them chocolate-side up on a cooling rack until the chocolate is completely cool, and then enjoy! It’s that simple.
Oh! Did you know Biscotti literally means 'twice baked'—'bi' meaning two and 'scotti' (think of the word scorch) meaning baked. So, as you are sophisticatedly dipping your successful delicious cookie in a drink of choice with family and friends, you can also impress them with your cultured random facts.
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