Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped almonds
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
- Knife
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the sugar and butter with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Stir in the chopped almonds.
7. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
8. Place the logs on the prepared baking sheet, leaving about 3 inches between them.
9. Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch.
10. Remove the baking sheet from the oven and let the logs cool for 10 minutes.
11. Using a sharp knife, cut the logs into 1/2-inch slices on the diagonal.
12. Arrange the slices on the baking sheet and bake for an additional 10-15 minutes, or until the biscotti are crisp and golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
Makes about 24 biscotti.
Nutritional information:
Per serving (1 biscotti):
Calories: 120
Total Fat: 6g
Saturated Fat: 3g
Cholesterol: 30mg
Sodium: 50mg
Total Carbohydrates: 15g
Dietary Fiber: 1g
Sugars: 7g
Protein: 2g
Substitutions for ingredients:
- You can use any type of nuts or dried fruit in place of the almonds.
- You can use margarine or vegetable shortening in place of the butter.
Variations:
- Chocolate chip biscotti: Stir in 1/2 cup of chocolate chips along with the chopped almonds.
- Lemon biscotti: Add 1 tablespoon of lemon zest to the dough along with the flour mixture.
- Anise biscotti: Add 1 tablespoon of anise seeds to the dough along with the flour mixture.
Tips and tricks:
- Make sure to let the logs cool for 10 minutes before slicing, or they may crumble.
- Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
To reheat the biscotti, place them in a 350°F (180°C) oven for 5-10 minutes, or until crisp.
Presentation ideas:
Arrange the biscotti on a platter or in a basket for serving.
Garnishes:
Dust the biscotti with powdered sugar or drizzle them with melted chocolate.
Pairings:
Serve the biscotti with coffee, tea, or hot chocolate.
Suggested side dishes:
Biscotti are often served as a standalone snack or dessert, but you could also pair them with fresh fruit or cheese.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk.
- If the biscotti are too hard, reduce the baking time.
Food safety advice:
- Make sure to wash your hands and all equipment before starting.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
Biscotti originated in Italy and were traditionally made with almonds and anise seeds. They were designed to be a long-lasting, portable snack for travelers.
Flavor profiles:
Biscotti are crisp and crunchy, with a nutty, sweet flavor.
Serving suggestions:
Serve the biscotti as a snack or dessert, or package them up as a gift.
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Region: Italian