Featured Pinch Tips Video
- 1 c
- all purpose flour
- 1/2 - 3/4 c
- brown sugar, firmly packed, dark brown
- 2 tsp
- baking powder
- 1/2 stick
- butter, cold
- 3 oz
- eggs, about 2 x-large
- 2 tsp
- pure vanilla extract
- 1 1/2 tsp
- almond extract
- 2 oz
- almonds, blanched = 1/4 cup
2Combine flour, sugar, baking powder.
Slice very cold butter into flour mix.
Using a fork mix together until evenly crumbly.
3Using a spoon stir in egg whites, and vanilla, and almond extracts.
4Fold in 1 ounce = 1/8 C of the nuts.
5FLOUR YOUR HANDS & the counter.
6Roll dough into logs 1 inch in diameter.
7Press 2nd ounce ( 1/8 c.) of almonds on top of logs OR
pick up each log & press into almonds on one side only.
You can bake them as whole logs---
I slice each log into diagonal pieces now.
This way you get the crunch w/ one baking time!
8Place onto baking sheet.
Leave space for logs or cookies to expand.
Use parchment paper on top of baking sheet before placing cookies.
Makes cleanup easier!
9Bake 20 minutes if pre sliced into small cookies
30 minutes if left as whole logs.
Cool 10 minutes.
10If you baked them in log form - slice on the diagonal.
This is quite messy.
11If you baked them as logs,
clear off small broken pieces of nuts
& return to oven for 10 additional minutes.
Biscotti should be a HARD crunchy cookie, not soft.