Ahh, biscotti. The crunchy, oddly shaped, twice baked cookie. I've baked hundreds of batches, selling them to family and friends, to shoppers at the farmers market, giving as gifts, taking to dinner parties. So versatile, so many varieties, so easy to make!
Today, I'm baking Almond Crunch Biscotti, a perennial favorite. It's based on a recipe from the little cookbook: 'Biscotti' by Lou Pappas
Preheat oven to 350
1 stick butter, softened (remove 2 TBL)
3/4 c. sugar + additional 3 TBL
3/4 c. sliced almonds
2 tsp. pure vanilla extract
1/4 tsp. salt
1/4 tsp. baking soda
1 tsp. baking powder
Begin by making the caramelized almonds (adds amazing flavor to the cookies). Be careful if you decide to sample them...very addictive! In a saute pan, melt:
2 TBL butter + 3 TBL sugar
Add the sliced almonds and cook over medium/high heat until deep golden. Cool. Set aside.In a mixer bowl, beat the remaining butter with the sugar and vanilla until fluffy. Add the eggs and mix well. Add the flour, soda, salt and baking powder. Blend until well combined. Stir in caramelized almonds.
Scoop dough onto a parchment lined baking sheet and form into 2 logs, about 12" x 4" each. Bake at 350 for 25 minutes.
Remove from oven and allow to cool for about 15 minutes. Don't turn off oven yet.Slide the parchment and baked logs right onto a cutting board and cut about 3/4" - 1" thick slices. Make diagonal or straight cuts, the resulting cookies look pretty much the same.
Slide parchment back onto baking sheet and separate slices, placing them (cut side down) on baking sheet. Return to oven and bake for an additional 15 minutes.
Cool completely and store airtight.