ALMOND BISCOTTI

By ClaudiaJan

RUM SOAKED RAISIN
Increase Flour to 3 cups
Swap almonds for rum soaked raisins 1 cup + 1/2 cup dark rum.

MEXICAN CHOCOLATE
Reduce flour to 1 1/2 cups + 3/4 cup cocoa unsweetened + pinch cayenne pepper & 1 tsp grd. cinnamon
Swap 1/2 cup bittersweet chocolate for almonds

CHERRY ESPRESSO
Mix 4 Tab. espresso powder into vanilla extract before adding to dough!
Swap 3/4 cup chopped toasted walnuts & 3/4 cup dried cherries for almonds

Ingredients

• 2 1/2 cups all-purpose flour (spooned and leveled)
• 1 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 3 large eggs, lightly beaten
• 1 tablespoon pure vanilla extract
• 1 cup slivered almonds, toasted

Details

Servings 1
Preparation time 20mins
Cooking time 60mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.

Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.

With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment- lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.