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Saturday, September 22, 2012

Almond Biscotti

The Italian wine Vin Santo with its traditiona...
The Italian wine Vin Santo with its traditional food pairing of Biscotti (Photo credit: Wikipedia)
By Juvy S. Iliwiliw

Still searching for the right mate for your morning coffee? Try out these traditional twice-baked Italian cookies perfect for dipping in coffee or sweet wine. You will love it!

You will need:

For base:
400 grams eggs
500 grams sugar
5 grams salt
2 grams vanilla extract
0.5 grams lemon zest
825 grams all-purpose flour
10 grams baking powder
150 grams slivered almonds

For chocolate flavored biscotti:
Add 50 grams cocoa powder and 20 grams sugar. Reduce all purpose flour to 775 grams.

Mise en Place
Preheat oven to 182oC (360oF). Grease the tray and line with wax paper. Sift cake flour and baking powder. Set aside.

Here's how:

1) Combine eggs, sugar, and salt. Whip over hot water bath to warm the mixture. Transfer to a mixing bowl fitted with wire whip attachment and whisk until thick and light.

2) Fold in the vanilla, lemon zest, dry ingredients, and nuts.

3) Scale to desired weight. Dust the table with flour and shape into logs about 2½ inches thick. (Do not flatten the logs. The dough will be sticky and somewhat difficult to handle.)

4) Brush with egg wash.

5) Bake in the oven about 20 to 25 minutes or until golden brown.

6) Let cool slightly. Slice diagonally to ½ inch thick. Place cut side down on baking pans.

7) Bake at 135oC (275oF) until toasted and dry, about 25 minutes. The cookies become hard when cooled.

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