Kittencals Almond Biscotti Recipe Foodcom

Steps:

• Preheat oven to 300°F.
• Line 2 baking sheets with parchment.
• Combine dry ingredients and set aside.
• Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
• Add the dry ingredients and mix until combined.
• Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
• Scrape the dough out onto a parchment lined sheet pan.
• Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
• This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
• Bake until firm and dry, about 50 minutes.
• Remove from the oven and cool 10 minute.
• Use a long serrated knife and slice into 1/2-inch wide slices.
• Lay the slices cut side down on the baking sheet and bake another 20 minutes.
• Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
• Cool the biscotti on a rack; cool completely before storing.

Steps:

• Preheat oven to 350°F.
• Finely grind 1/3 cup of the toasted almonds in a food processor.
• In a medium-sized bowl, combine the ground almonds, flour, baking powder, baking soda, salt, cinnamon, and allspice.
• In a mixing bowl, cream together sugar and butter.
• Add honey, egg, vanilla extract and almond extract to the creamed mixture.
• Gradually blend in dry mixture and remaining 2/3 cup almonds.
• On a well floured surface, shape dough into two logs.
• Transfer logs to a baking sheet or baking stone, leaving space between the two logs.
• Bake in preheated oven for 20 minutes, or until firm and lightly brown.
• Cool logs on a wire rack for at least 5 minutes.
• Cut logs into 3/4-inch slices.
• Place slices in a single layer on the baking sheet, leaving space around each slice.
• Continue baking about 10-15 minutes or until desired crispness.
• Cool completely on a wire rack.

Steps:

• .Preheat the oven to 160°C Line a baking tray with baking paper.
• Use an electric mixer to beat the sugar, eggs, lemon zest, and almond extract until pale and frothy, about 2 minutes.
• Combine the all-purpose flour, self-raising flour, baking powder, and salt. Sift over egg mixture, then use a large metal soon to fold the ingredients together.
• Fold in th ealmonds. Mix to a soft dough. Do not over mix.
• Turn the dough onto a lightly floured surface and knead briefly unti smooth.
• Divide the dough in half. Form each portion into a log, 8 inches long and 1 1/2 inches thick. Place the logs on the prepared baking sheet, spacing them 4 inces apart.
• Bake for 45 minutes. Remove from the oven and allow to cool for 5 minutes, then use a serrated knife to cut each log into 1/2 inch thick slices, slightly on the diagonal.
• Return th eslices to the baking sheet and bake for a further 15 minutes, turning after about 7 minutes, until crisp and lihtly golden.
• Repeat with the remaining slices.
• Transfer to a wire rack to cool completely.

Steps:

• In a large mixing bowl, mix sugar and melted butter.
• Add Kahlua and anise extract.
• Beat in the eggs and stir in the nuts.
• Sift dry ingredients together in separate bowl.
• Gently stir dry ingredients into sugar mixture until well blended.
• Cover and chill about three hours.
• Preheat oven to 375 F.
• Shape dough into three loaves 2 inches wide and 1/2-inch thick.
• Place loaves well spaced on greased cookie sheet.
• Bake 20 minutes or until brown.
• Cool 5 minutes, cut in diagonal slices 1/2-inch thick.
• Arrange slices on cut sides.
• Bake 8 minutes each side at 375F until lightly browned. Cool on wire racks.