Day 7 of the challenge. I am a week in and have 6 more cookies to go. Phewwww, I do not think I realized how challenging it would be to make so many types of cookies around the same time frame. My neighbor down the hall is starting to get sick of them too and he loves sweets so much more than I do. Hubby is getting a little lucky now because he is out-of-town and getting to skip his duties as head taste tester.
Today is all about almond biscotti. In Italy, Almond Biscotti is commonly served after the meal. It is light, fun and wonderful to finish the meal with. I am on a mission to produce some similar tasting biscotti to enjoy here, while I think of Italy.
I am sad to say this recipe is not exactly what I am seeking but it is quite tasty. I made it both gluten-free and with regular flour because I wanted to test the texture and taste against each other. The gluten-free biscotti came out a little more crisp and the one with regular flour is a little more chewy. Both are very good and the flavors were almost identical.
I really did enjoy seeing my friend Mary’s face light up when she realized I had made a gluten-free version. I guess I never thought about biscotti being rarely made without regular flour. Mary’s feedback on the gluten-free biscotti version is “perfect for dunking but lacking the chewy taste normally associated with biscotti.” An opinion I share as well. So they are yummy but lacking just a little compared to the regular flour ones.
Overall, both are a good cookie but I am still on my search to recreate the perfect Italian Almond Biscotti. These are wonderful with a cup of tea or coffee and while I did not drizzle with white chocolate, they would taste wonderful with it.
Gluten-Free or Regular Almond Biscotti
1/2 cup blanched silvered almonds, toasted
2/3 cup sugar
1 tsp. almond extract
1 tsp. baking powder
1/2 tsp. salt
1 3/4 cups all-purpose flour or gluten-free baking flour
Preheat oven to 350 ° F. Line baking sheet with parchment paper.
Sift together, the flour, baking powder and salt in a medium-size bowl. Set aside.
Using a mixer, beat the sugar and eggs for 3 to 4 minutes. Add the almond extract.
Slowly add the flour mix to the egg mixture, mixing just until combined.
Fold in the almonds.
Form the dough into a log shape, about 12 inches long and about 1 to 1 1/2 inches high.
Bake for 20 to 25 minutes or until log is firm and slightly golden brown.
Remove from the oven and cool for about 10 minutes.
Slice the log into 1/2 to 3/4 inch slices. Place slices back onto the baking sheet, cut side down.
Bake for about 10 minutes per side or until golden brown. Keep checking the biscotti for your level of crispness. The longer you bake it, the more crisp it will become and less chewy.
Remove from the oven and allow to cool.
Store in an airtight container.
More lovely biscotti recipes for your dunking and crunching pleasure: