Friday, January 15, 2010
I had a craving for biscotti and found a really yummy recipe in a cookbook I received for my birthday. The cookbook is Best Recipes from American Country Inns and Bed & Breakfasts. I had a box of cinnamon toffee almonds I got on sale at Starbucks after the holidays and knew they would be a perfect substitute for slivered almonds the recipe calls for.
2 1/2 C all purpose flour
1 1/4 C sugar
1 t baking powder
3 medium eggs
2 egg yolks
1 t vanilla extract
1 t almond extract
1 1/4 C plus 1/4 C silvered almonds
The recipe also calls for lemon zest but I didn't think that would work well with the toffee on the almonds.
Preheat oven to 275 deg. Mix flour, sugar and baking powder in a large bowl. In another large bowl mix eggs and egg yolks together. Add the vanilla and almond extracts and almonds to the eggs. Gradually add the dry mixture to the wet ingredients, stirring until just barely blended. Grease a heavy cookie sheet. Using greased hands, form dough into three 4x9 inch rolls two inches thick. Place on cookie sheet several inches apart. Press reserved 1/4 C almonds on top of dough. Bake 20-25 minutes. Remove from oven, cool slightly then cut in 1 1/2 inch slices. Bake again for 10-15 minutes. Turn each piece on its side and bake again for 10-15 minutes depending on how crunchy you like your biscotti. I like mine super crunchy.