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Monday
Jan242011

Almond Biscotti

Cookies, do we have a cookie for you.  Ok wait, no, let’s not call them cookies.  If we call them cookies then technically we could feel guilty about eating 3 in one sitting. 

BUT, if we call them biscotti, well, then, they’re not a cookie now are they?

No, not a cookie.  A biscotti.  A rather sophisticated and slender little treat favored by chic espresso drinking Italians who ride scooters. 

Oooh Vespas!  We could totally see ourselves on some Vespas.  Pink for Abby, robins egg blue for Katy.  Obvs.

Look at us!  Zooming around Roma on our Easter egg hued Vespas, stopping for a quick espresso and biscotti.  Or two biscotti. 

Eeehm, or maybe three biscotti.  Crap.  Busted.

I guess those fabulous Italians don’t need three biscotti.  Probably because they drink out of those teeny tiny cups. 

Tiny cups, they’re not our thing.  We brew ginormous cappuccinos (we love you, Nespresso) in order to facilitate maximum biscotti consumption.

Because when the mug is empty, the charade’s up.  Then you’re just a girl who’s about to eat her fourth cookie.

Crap, busted again.

Almond Biscotti
Makes 24 cookies
Adapted from Gourmet


1 cup sugar
1 stick butter, melted
3 tablespoons brandy
2 teaspoons almond extract
1 teaspoon vanilla extract
1 cup whole almonds with skin, lightly toasted
3 large eggs
2 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips (optional)

In a large bowl, stir together sugar, butter, brandy, and extracts.  Add eggs and mix to combine, then add the flour, baking powder, and salt until just combined.  Mix in almonds.  Cover and chill dough for 30 minutes.

While dough is chilling, preheat oven to 350 F.

Wet your hands and shape dough into 2 4-by-10-inch logs on an ungreased baking sheet and bake until pale golden, about 30-35 minutes. Transfer logs to a rack and cool for 20 minutes.

Using a very sharp, serrated knife, cut logs into 3/4 inch slices and arrange on a clean baking sheet, cut side down.  Bake biscotti until golden, about 25 minutes.  Transfer to a rack to cool completely.

If desired, you can dip some (or all) of the biscotti in melted chocolate.  Melt chocolate chips in the microwave in 30 second intervals.  Cool slightly, it should be warm but not hot.  Dip the bottom or each biscotti in chocolate and place, chocolate side up, on a wire rack until chocolate sets.

Store biscotti in an airtight container at room temperature.

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Reader Comments (10)

Tiny espresso cups never work for me, I also prefer big cups of coffee AND multiple cookes (or biscotti) :-)

January 24, 2011 | Unregistered CommenterLauren at KeepItSweet

Your biscotti look perfect! Too funny, they are on my list to make this week. One (or three) is never enough!

January 24, 2011 | Unregistered CommenterNina at Salt

Looks AWESOME! I agree, call them biscotti and eat them for bfast!

I know it shouldn't, but biscotti intimidates me!

January 24, 2011 | Unregistered CommenterLiz

Gorgeous! These look awesome.

January 25, 2011 | Unregistered Commenteremily

Amazing how, if I call them biscotti, I feel less guilty eating them. But then, you had to go and cover them in chocolate! You torture me!

January 25, 2011 | Unregistered CommenterKatie@Cozydelicious

I'm with you on the huge cappuccinos!

Indeed, biscotti are not cookies, they are BREAKFAST.

Love you, love your humor, love everything about your site. XXOO

January 26, 2011 | Unregistered CommenterShauna from Piece of Cake

Mmm these almond biscotti look great! Absolutely lovely with a cup of coffee!

January 26, 2011 | Unregistered CommenterJusteen @ Blissful Baking

They were BEYOND delicious, yes with a latte!!! Katy you spoil us!!!

January 31, 2011 | Unregistered CommenterCaroline Stone

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