Thursday, January 9, 2014

Bunch of Almond Biscotti

This is my base recipe which I do many variations on. Today, I had almonds on hand. I often dip the bottoms in chocolate, but I had no chocolate. These biscottis are amazing when dunked in coffee, especially espresso. If I am having a dinner party and the theme is Italian, I would serve one biscotti cookie in a glass of sweet Italian wine, as shown in picture. It is delicious. Serve with fresh fruit and Italian cheeses and you will impress your guest.  This recipe has been in my family for as long as I can remember; Enjoy!

Preheat oven to 350 degrees/ spray 3 half sheet pans with spray release
The recipe can be halved/ This recipe makes a Big Bunch of Biscotti

6 eggs
1cup oil
2 cups sugar
2 tsp. almond extract
1tsp. vanilla extract
6 1/2 cups all purpose flour
1T. baking powder
1tsp. salt
1tsp. cinnamon
1/2 tsp. clove
1/4 tsp. ginger
11/2 tsp. anise seeds
1/2 cup almonds

In a stand mixer with paddle attachment, add room temperature eggs, oil, sugar and beat until well incorporated, add extracts. In another bowl, add flour, salt, baking powder and spices, whisk to incorporate ingredients. Add to liquids to combine, add almonds. Slightly oil your hands and spray 3 half size sheet pans. Shape into 2 long logs and 1half size log. Flatten with the palm of your hand to about 3 inches in width. •.

Bake at 350 degrees for 22 - 25 minutes. Remove from oven let cool to room temperature about 1 hour +. Slice your cool loaves with a serrated knife on the diagonal. Flip them on their sides and bake for an additional 15 minutes, then turn oven off, and leave in the hot oven for 10 more minutes until golden brown.


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