It's raining buckets here, and it's a chilly, soggy day. Thanks to a late night biscotti baking session, I happily had the first cup of coffee with a dunkable, almond & orange scented biscuit ( actually, three). It puts a little sunshine into this gloomy morning.
Unlike some of the biscotti I make, this one has no butter, which is one reason it doesn't fall apart in a cup of espresso, but it's also a little plain. I added some fresh orange zest, and would've added anise seed, which is STILL missing. I've also made this with milk chocolate or chunks of crystallized ginger, but plain is just fine. I sprinkled a few slivered almonds on top of one of the logs and liked its spiky look, so I'll do that again next time.
It's important to toast the almonds, whether you use slivered, whole ( cut into pieces), or sliced, just until they're barely golden - it intensifies the delicious almond flavor.
Biscotti di Prato: biscotti dunking cookie
Prepare a cookie sheet by lining it with foil or parchment.
1 cup sliced, cut, or slivered almonds, toasted in a toaster oven until golden, and cooled.
2 extra large eggs
1 t. vanilla
1/2 t. almond extract
1 T. orange zest, or finely diced orange peel
2 to 2 1/2 cups flour ( I find it depends on the eggs and the weather)
1 cup sugar
1 t. baking soda
pinch of kosher salt
Preheat oven to 300F.
In mixer bowl, mix the eggs, vanilla, and almond extracts, then add the orange zest.
Slowly add the flour, salt, and baking soda and sugar, then add the cooled almonds.
Mix gently until the batter is combined and fairly stiff.
Using 2 spoons, scoop the dough onto the cookie sheet, making two "logs" of dough, side by side. To smooth the logs, just flour or dampen your hands and smooth out, leaving at least 2 1/2 inches between the logs.
Place on the top shelf of the oven for about 45 minutes, or until slightly golden brown and firm. Turn off the heat in the oven, but keep the door closed.
Remove to cool, then use a sharp knife to cut the foil or paper down the middle, between the two logs. Gently lift each log onto a cutting board, tip over, and peel off the foil or parchment.
Tip rightside up and, using a serrated knife, cut into biscotti, transferring them to another cookie sheet as you go. I arrange them tops up, not on their sides, so one cookie sheet is enough to fit all the biscotti.
Return biscotti to the warm oven for about 20 minutes or so, then remove to cool.
Let cool completely before packaging or placing in an air-tight tin. Once cool, you can also drizzle with a little melted chocolate, or dip them halfway, if you like.
This makes a lot of biscotti, depending on how thickly you slice the biscotti.
Enjoy your day!
What I've been reading:
How to Bake a Perfect Life ( with recipes!)