I love almonds….so these amazing biscotti came together rather quickly. I had found Dorrie Greenspan’s amazing book on baking and reading through her book, came across this recipe that I just had to try out…..and oh, my, how awesome these biscotti and easy they are to make!!!! The hard part of making these biscotti is waiting for them to bake. These are wonderful with hot tea or coffee, or with just anything. They make a great treat or gift to give.
I tweaked her recipe as I did not have cornmeal, so I used apf instead.
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup yellow cornmeal (I didn’t have corn meal so I just added another half cup to the 1 1/2 cups of all purpose flour)
1 stick unsalted butter
1 cup sugar
2 large eggs
1 1/2 teaspoons pure almond extract
3/4 cup sliced almonds
Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend. Beat the sugar and butter together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat until it is well mixed and it is light, smooth and creamy. Beat in the almond extract. Reduce speed, and add the dry ingredients until they are just incorporated. This will be a sticky dough. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1/2 inches wide onto a baking sheet (I use either parchment paper or a silpat on top of the baking sheet). Bake for 15 minutes at 350 degrees. Take the baking sheet out of the oven and allow it to cool for half an hour. Very carefully take the log and with a serrated knife, cut the dogs into 3/4 inch slices. Return the slices to the baking sheet and place back into the 350 degree oven for another 15 to 25 minutes, until they are a light golden color.
These are outrageously delicious and so easy to make!