almond biscotti

Since I finished comps, all I do is sit around and drink warm drinks and think about treats. I also play a lot of tetris and read celebrity gossip. Basically, I deal in the internet and food. So, a food blog seems like a good idea. We’ll see if it lasts.

Here is a lovely biscotti recipe that fits into my new lifestyle of not doing very much. It’s come to the apartment via my roommate’s sister, who makes very nice treats and watches a lot of the food network, which I support.

biscotti

• 2 cups all-purpose flour
• ½ teaspoons baking powder
• ¼ teaspoons salt
• ¾ cups sugar (I usually use half white/half brown)
• ½ cups unsalted butter
• 2 teaspoons vanilla (if you are one of those people who doubles vanilla, then good call, but I have already done this, because it tastes so so good.)
• 2 eggs
• 1 cup toasted, chopped almonds (I always burn nuts. You know, don’t do this.)

Preheat the oven to 375. Whisk together flour, baking powder, and salt. In a separate bowl, beat the sugar, butter, and vanilla. Add the eggs, one at a time. Add the flour mixture, stir in the almonds. Form the dough into a 16-inch long, 3-inch wide log. Transfer the log onto a baking sheet, lined with parchment paper. Bake 30 minutes until golden. Cool on a baking sheet for 30 minutes. Put the log on a cutting board and cut into slices. Places the slices cut side down onto the baking sheet and bake until pale golden, about 15 minutes.

afternoon snack

I used to think biscotti was stale cookie, but now I’m way more into it. Also, these are delish and never stick around long enough to actually get stale.

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One response to “almond biscotti

  1. how do you cut the biscotti without making it ‘a-crumble’? every time i make biscotti it’s a mess. i’m this close (fingers pinched) to giving up!

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