Prep 20 mins
Cook 1 hr
Positively decadent and delicious recipe for a continental cookie favorite :)
Make and share this Michele's Spiced Almond Biscotti recipe from Food.com.
- 2 1⁄4 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1⁄2 teaspoon ground cloves or 1⁄2 teaspoon allspice
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1 cup sugar
- 3 large eggs
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
- 1⁄4 teaspoon orange extract
- 2 tablespoons minced orange zest
- 3⁄4 cup whole almond, with skins,toasted,cooled and chopped coarse
- In a small bowl sift together flour, baking powder, baking soda, salt, white pepper, ground cloves, cinnamon and ginger.
- Whisk sugar and eggs to a light lemon color; stir in extracts, orange zest and almonds.
- Sift dry ingredients over the egg mixture, then fold in until dough is just combined.
- Adjust oven rack to middle position and heat oven to 350ºF.
- Halve dough and turn each portion onto an oiled cookie sheet covered with parchment.
- Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet.
- Pat each dough shape to smooth it.
- Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.
- Cool the loaves for 10 minutes; lower oven temperature to 325ºF.
- Cut each loaf diagonally into 3/8-inch slices with a serrated knife.
- Lay the slices about 1/2 inch apart on the cookie sheet, cut side up, and return them to the oven.
- Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes.
- Transfer biscotti to wire rack and cool completely.
- Biscotti can be stored in an airtight container for at least 1 month.
- Variations: Macerate (means to soak or steep) 3/4 cup currants, chopped raisins, or dates in 1/4 cup brandy or marsala for at least 1 hour.
- Drain and fold into the dough along with extracts, adding a teaspoon or so of the macerating liquid to the dough.
The only biscotti that has ever turned out for me, amazingly spiced, perfect with tea or coffee.