Almond Biscotti

Almond Biscotti
Limiting eating to three meals a day has never worked for my appetite. A span of four hours between opportunities for food is simply too long to wait, so I am a full-fledged snacker. Having a nibble outside meals keeps my growling stomach at bay and my mind in check. I once heard someone use the word “hangry”—hungry plus angry—for when food was long overdue. While I can’t take credit for that clever terminology, I can absolutely relate to my mood fading if I need to eat.

When that urge for a snack hits at 11 a.m. or 4 p.m., I try to go for something healthy like yogurt or fruit. For snacking this week, I was craving something a bit sweet, but not to the point of dessert. Almond biscotti was a light but satisfying treat with a hearty crunch making it suitably dunkable in a cup of coffee or tea. Cutting the loaves into slices revealed whole almonds in section hinting at the delicate nutty flavor perfect for a morning or afternoon snack.

Almond Biscotti
Almond Biscotti
Adapted from The Cookie Book from Fog City Press

Makes 48

3 cups all-purpose flour plus more for dusting
1-3/4 teaspoons baking soda
1/4 teaspoon salt
1 cup granulated sugar
3 large eggs
zest of 1 lemon
1 teaspoon almond extract
1 cup whole raw almonds

Preheat the oven to 325 degrees F. Line a sheet pan with parchment.

In a medium bowl, combine the flour, baking soda and salt.

In a large bowl, beat the sugar, eggs, lemon zest and almond extract with an electric mixer until pale, about 2 minutes. Fold the dry ingredients into the wet ingredients and add the almonds mixing to create a crumbly, soft dough.

Turn the dough onto a lightly floured work surface. Divide the dough in half and press into two 8” x 4” rectangles. Transfer to the prepared sheet pan leaving 4 inches between the loaves.

Bake for 45 minutes. Remove from the oven and allow to cool for 5 minutes before using a serrated knife to cut at a slight diagonal into 1/2-inch thick slices. Return the biscotti to the oven for 7 minutes. Turn over the slices and bake for an additional 8 minutes until crisp and light golden brown.

Cool completely on a wire rack. Store in an airtight container.

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