12.20.2013

Triple Almond Biscotti


'Tis the season, everyone!  This time of year is filled with happiness and joy and giving and over-indulging. Who doesn't love that? One of my favorite holiday treats is biscotti. I have several different kinds I make regularly throughout the season and all winter long, if I'm being honest.  This Triple Almond Biscotti is very easy to make, and pairs famously with a mug of piping hot coffee or even hot chocolate.

Don't be afraid of the fancy-pants Italian name (which means "twice baked").  And if you've had some horrible cellophane packaged rock-hard biscotti in the past, that is like comparing the powdered mac 'n cheese to a creamy homemade goodness.

This recipe uses three forms of almond to power-hit these biscotti with loads of flavor.  There's almond extract (you'd be surprised at how many recipes don't use this), Amaretto (almond liqueur), and chopped almonds.  I don't put the almonds in mind usually, only because I don't like the texture and they are delicious with our without.


Triple Almond Biscotti

2 c. flour
1 c. sugar
1 t. baking powder
1/8 t. salt
3 eggs
2 T. Amaretto
1 t. almond extract
1 t. vanilla extract
1 c. toasted chopped almonds (optional)
6 oz. vanilla almond bark or white chocolate
1/4 t. nutmeg

Pre-heat oven to 300°. Line a sheet pan with parchment paper. 

In a bowl, combine first four ingredients with a whisk.  

In a separate bowl, whisk eggs, Amaretto, and extracts.  Add the dry ingredients and mix until combined. Fold in almonds.  The dough will be a bit sticky at this point but it'll all work out in the end. 

Turn out onto parchment paper and shape into two logs about 10 x 3 inches.  You may need to flour your hands to prevent the dough from sticking as you shape it.

Bake for 20-30 minutes or until firm and lightly golden brown.  Remove and cool. Using a serrated knife, slice log into 1/2 inch angled slices.  

Lay the slices cut side down on the sheet pan and bake an additional 20 minutes, flipping halfway thru baking time.  Let cool completely.  

In a bowl, microwave the almond bark and nutmeg, stirring every 15 seconds until melted.  Using a spoon, drizzle melted candy over biscotti.  Allow to set.
















3 comments:

Markus said...

Oh my gosh - I want this right now. It's cold outside - by California standards - and I could use this while I do the next crossword puzzle. Thanks for teasing me!

Shannon Marie said...

A roaring fire, a crossword puzzle, and some biscotti and tea sounds wonderful right now!

Jon said...

Where's my Norman Rockwell picture.
Absolutely delightful!