Mary Ann Esposito Biscotti Recipes
ALMOND BISCOTTI
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 40
Number Of Ingredients 7
Steps:
- 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 2 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.
Nutrition Facts : Calories 150 g, Fat 4 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g
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- Combine the flour,sugar, baking powder and salt in the bowl of a food processor fitted with themetal blade. Pulse several times to mix. Add the butter and pulse repeatedly until the butter is finely mixed in, but the mixture is still cool and powdery.Add the 3 eggs and vanilla and pulse repeatedly until the dough forms a ball.
- Invert the bowl to a floured work surface and carefully remove the blade. Briefly knead the dough 2or 3 times to make it smooth. Shape the dough into a rough cylinder.
- Roll one piece ofdough into a rope about 15 inches long. Cut the dough into 3-inch lengths. Repeatwith the remaining pieces of dough, lining up the little cylinders of dough onthe left side of your work surface.
- After all the cookies have been formed, place the egg wash and sesame seeds, each in a shallow bowlnext to the cookies, and place the baking pans to their right.
- Drop one of the cookies into the egg wash and use a fork to turn it over so that it is completely covered. Use the fork to lift it out of the egg wash, letting the excess drip off over the bowl and place it on the sesame seeds.
- Bake the cookies until they are risen, firm, and the sesame seeds are golden, about 30 minutes.
- After the first 15minutes, place the pan from the lower rack on the upper one and vice versa,turning the pans back to front at the same time. If you know that your oven gives strong bottom heat, bake the pan on the lower rack stacked on a second one for insulation.
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