Friday, March 28, 2008

Almond Biscotti

I borrowed the recipe from Bon Appetit's December 1999 issue. I was a bit more liberal with the grand marnier and orange zest; I also added almond extract as well. I may have added slightly too many sliced almonds to the batter, because the dough was a bit on the crumbly side before baking.

- 3 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 1/3 teaspoon salt

- 1 1/2 cups sugar
- 12 tablespoons unsalted butter, melted
- 4 medium eggs
- 1 tablespoon almond extract

- (at least) 1 tablespoon Grand Marnier or orange liqueur
- (at least) 1 tablespoon orange zest
- 3/4 cup whole almonds, toasted, coarsely chopped or sliced almonds

  1. Mix sugar, eggs together, then add grand marnier, orange zest, and melted butter.
  2. Mix flour, baking powder together, then add to step 1.
  3. Mix all ingredients together, form resulting "dough" into shallow loaves on pan. Brush loaves with egg wash prior to baking.
  4. Bake at 350 degrees for ~ 30 minutes.
  5. Remove, and let cool for ~ 20 minutes. After cooled, slice the biscotti loaves.
  6. Keep the oven on.
  7. Bake one side of the now sliced biscotti for ~ 15 min.
  8. Reverse biscotti sides, and bake the other side for ~ 10 min, or until golden brown.
  9. Cool on a wire rack.


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