Almond Biscotti is a delicious and complex cookie perfect for dunking in coffee and serving either with breakfast, tea, or as a dessert with either ice cream or coffee. The almond scent and taste takes a plain shortbread style cookie and elevates it to the level of Italian dolci, ie, one of the best things ever. Biscotti is one of those things that for a very long time I labeled as "to be bought, not made". This was because I made the following (false) assumptions: a) I would have to make a large batch that I would never be able to finish and b) that it was too difficult to make. On point a, biscotti is meant to be dry and absorbent. It might almost be better after sitting out for a day, which is when the crunchiness that you associate with biscotti really sets in. This recipe lasts for about a week. I can't give you an exact total because I have always finished all the cookies within a week and they have always been delicious and not a hint stale. On the latter point, it is also surprisingly simple to make, once you get over your intimidation factor and the number of times it needs to go in the oven.
The dough is sticky and wet, a little surprising for what you think of as a dry, crumbly cookie. The thicker you make your logs, the flatter and wider your finished biscotti will be. So if you want a more domed biscotti, make your log taller and a little smaller. The log will spread a surprising amount, so be sure and place a solid amount of distance between the two. If you have problems with the logs touching during baking, as I did in these pictures, simply use a pastry scraper or a long serrated knife to separate the two logs along the seam or as close as you can get to it immediately after taking the logs out of the oven to cool. The smell of almond will fill your entire kitchen when making these, which both reassures you that you are on the right track and let's everyone else know that you mean business in the kitchen. Don't worry, we are delicious, the cookies tell you, right when you are trying to figure out what "starts to turn light golden" means. (The answer is right when the edges and tops just start to pick up a slight hint of color, but before the bottoms are thoroughly golden). The almond taste, while decidedly present, is a bit more delicate than its cooking nose would have you think. More of a subtle note than a hit you over the head nutty flavor.
This is your basic almond biscotti. From here, you can dunk half of it in melted chocolate (milk, white or dark chocolate) or vary it up in unlimited manners, including Crystallized Ginger with Orange Zest Biscotti, recipe to come soon, or Pistachio and Cranberry Biscotti, but this is your building block recipe, one of the first recipes I made from Dorie Greenspan's
Baking, From My Home to Yours cookbook, adapted slightly because the oven I am using tends to run a little cool (if your oven runs hot, simply take five minutes off the cook time), and because I am not overly fond of the gritty texture of corn meal. This cookbook is wonderful if you are looking for a baking Bible. All the recipes are easy to vary according to taste but still create a sophisticated product on its own. For a dinner party these are great to prepare the day before for coffee at the end.
Lenox Almond Biscotti
Cooking time: 40 Minutes Active, 1 1/2 hours Inactive
Makes about 30 cookies
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup yellow cornmeal
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 1/2 teaspoons pure almond extract
3/4 cup sliced almonds, blanched or unblanched
1. Center a rack in the oven and preheat the oven to 350 degrees F.
Line a baking sheet with parchment or a silicone mat.
2.
Optional: Run corn meal through a food processor for 30 seconds.
2. Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend.
3. Using a hand mixer in a large bowl (or a standing mixer with a paddle attachment if you have it), beat the butter and sugar together at
medium speed for 3 minutes, until very smooth.
4. Add the eggs and continue
to beat, scraping down the bowl as needed, for another 2 minutes, or
until the mixture is light, smooth and creamy.
5. Beat in the almond
extract.
6. Reduce the mixer speed to low and add the dry ingredients,
mixing only until they are incorporated. You'll have a soft,
stick-to-your-fingers dough that will ball up around the paddle or
beaters.
7. Scrape down the bowl, toss in the almonds and mix
with a rubber spatula just to blend.
8. Scrape half the dough onto one side of the
baking sheet. Using your fingers and a rubber spatula or scraper, work
the dough into a log about 12 inches long and 1 1/2 inches wide. The log
will be more rectangular than domed, and bumpy, rough and uneven.
9. Form a
second log with the remaining dough on the other side of the baking
sheet. The logs will spread during cooking, so make sure there is a solid amount of space between them.
10. Bake for 20 minutes, rotating once, or until the logs are just becoming lightly
golden on top but still soft and springy to the touch.
11. If the two logs have starting touching, use a pastry scraper or long serrated knife to quickly separate the logs.
11. Transfer the baking
sheet to a wire rack and cool the logs on the baking sheet for 30 minutes.
12. If you turned off the oven, bring it back up to 350 degrees F.
13. Using
a wide metal spatula, transfer the logs to a cutting board and, with a
pastry scraper or a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick
slices.
14. Return the slices to the baking sheet — this time standing them
up like a marching band — and slide the sheet back into the oven. If you are concerned about even baking, rotate the thicker and less baked slices with the more golden slices on the pan prior to re-baking.
15. Bake
the biscotti for another 20 minutes, or until they are golden and firm.
Transfer them to racks and cool to room temperature.
