Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup Chinsuko (Okinawan shortbread) crumbs
- 1/2 cup sliced almonds
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 teaspoon almond extract
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, Chinsuko crumbs, sliced almonds, sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs with an electric mixer until light and frothy. Add the vegetable oil and almond extract, and beat until well combined.
4. Add the egg mixture to the dry ingredients and stir until a dough forms.
5. Turn the dough out onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide.
6. Place the log onto the prepared baking sheet and bake for 25-30 minutes, or until lightly golden brown and firm to the touch.
7. Remove the log from the oven and let it cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
8. Using a serrated knife, cut the log diagonally into 1/2-inch slices.
9. Arrange the slices cut-side down on the baking sheet and bake for an additional 15-20 minutes, or until lightly toasted and crispy.
10. Transfer the biscotti to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Preheat the oven to 350°F (180°C) for the first bake, and reduce to 325°F (160°C) for the second bake.
Serving size:
This recipe makes about 24 biscotti.
Nutritional information:
Calories: 98
Total fat: 5g
Saturated fat: 1g
Cholesterol: 18mg
Sodium: 46mg
Total carbohydrates: 11g
Dietary fiber: 1g
Sugars: 5g
Protein: 2g
Substitutions for ingredients:
- Chinsuko crumbs can be substituted with shortbread or graham cracker crumbs.
- Sliced almonds can be substituted with chopped pecans or walnuts.
- Almond extract can be substituted with vanilla extract.
Variations:
- Add 1/2 cup of dried cranberries or raisins to the dough for a fruity twist.
- Dip the biscotti in melted chocolate for an indulgent treat.
- Sprinkle the biscotti with cinnamon sugar before baking for a warm and cozy flavor.
Tips and tricks:
- Use a serrated knife to cut the biscotti for a clean and even slice.
- Store the biscotti in an airtight container at room temperature for up to 2 weeks.
- Serve the biscotti with a cup of coffee or tea for a perfect pairing.
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 on a baking sheet and bake in a preheated 350°F (180°C) oven for 5-7 minutes, or until crispy and warm.
Presentation ideas:
Arrange the biscotti on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Garnish the biscotti with sliced almonds or drizzle with melted chocolate.
Pairings:
Serve the biscotti with a cup of coffee or tea for a perfect pairing.
Suggested side dishes:
The biscotti can be served as a standalone dessert or paired with fresh fruit for a light and refreshing finish.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water to moisten it.
- If the biscotti are too hard, reduce the baking time for the second bake.
Food safety advice:
- Always wash your hands and surfaces before handling food.
- Use fresh ingredients and check for expiration dates.
- Store the biscotti in an airtight container to prevent contamination.
Food history:
Chinsuko is a traditional Okinawan shortbread made with flour, sugar, and lard. It was originally introduced to Okinawa by Chinese immigrants in the early 20th century.
Flavor profiles:
The Chinsuko Almond Biscotti has a nutty and buttery flavor with a crispy texture.
Serving suggestions:
Serve the Chinsuko Almond Biscotti as a dessert or snack with a cup of coffee or tea.
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Region: Japanese