Toffee Almond Biscotti Recipe 425

ALMOND BISCOTTI

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.

CHEF JOHN'S ALMOND BISCOTTI

Steps:

• Whisk flour, baking powder, and salt together in a mixing bowl.
• Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
• Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
• Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
• Transfer biscotti to a cooling rack; let cool to room temperature.

RENEE PAJ

Steps:

• Preheat oven to 325 degrees F. Line large cookie sheet with parchment.
• In large bowl, combine the butter, sugar, vanilla, baking powder and salt. Mix well with a wooden spoon. Add in the eggs and egg whites, beating vigorously with wooden spoon until completely incorporated and thick. Mix in the milk chocolate toffee bits and the chopped almonds. Gradually add in the flour and then the cornmeal, beating well with wooden spoon after each addition.
• Divide dough in half. Spacing the loaves about 4" apart, shape each half into a loaf 8"x 4" each. (this works easiest if you dust the dough surface with a little extra flour) Make sure each loaf in an even thickness.
• Bake 24 - 28 minutes or until a toothpick comes out clean when inserted into the center. Remove from oven and then to wire rack and cool completely.
• Once cooled, with a serrated knife, cut slices about 1/4" thick from each loaf by using a gentle back and forth motion. Lay the slices out on parchment lined baking sheets. Bake slices in 325 degree F oven for 12 -15 minutes, turning halfway through, or until the slices are slightly browned.
• Remove slices and cool on wire rack. Once cooled, dip one end of cookie into melted chocolate and return to parchment lined pans to set. Store covered.

BUTTER BRICKLE BISCOTTI

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits. , Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. , Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container.

TOFFEE ALMOND BISCOTTI

Steps:

• Preheat oven to 300 degrees F.
• Line cookie sheet with parchment paper; set aside.
• In a medium bowl, whisk together flour, baking powder, salt, sugar, almonds, and toffee bits; set aside.
• In a large bowl, beat together eggs, Amaretto, and vanilla extract with an electric mixer.
• Mix in dry ingredients with eggs, mix until combined. Dough will be sticky, but do not add more flour.
• Flour surface of parchment paper lined cookie sheet, roll dough out on surface into a log about 3 inches in diameter.
• Bake about 50 minutes, or until firm and dry.
• Remove from oven and let cool for 10 minutes.
• Use a serrated knife and cut into 1/2-inch slices.
• Lay slices cut side down on cookie sheet and return to even for 20 minutes.
• Remove from oven and turn slices over and bake another 20 minutes.