Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup freshly squeezed etrog juice
- 1 tablespoon etrog zest
- 1 cup sliced almonds
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Electric mixer
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the softened butter and mix with an electric mixer until the mixture is crumbly.
4. Add the eggs, etrog juice, and etrog zest to the mixture and mix until the dough comes together.
5. Fold in the sliced almonds.
6. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
7. Place the logs on the prepared baking sheet, leaving about 3 inches of space between them.
8. Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
9. Remove the baking sheet from the oven and let the logs cool for 10 minutes.
10. Using a serrated knife, slice the logs into 1/2-inch-thick slices.
11. Arrange the slices on the baking sheet and bake for an additional 10-15 minutes, or until the biscotti are lightly golden and crisp.
12. Remove the baking sheet from the oven and transfer the biscotti to a cooling rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes about 24 biscotti.
Nutritional information:
Each biscotti contains approximately 120 calories, 5g fat, 16g carbohydrates, 2g protein, and 1g fiber.
Substitutions for ingredients:
- You can substitute lemon or orange juice and zest for the etrog juice and zest.
- You can use other types of nuts, such as pistachios or hazelnuts, instead of almonds.
Variations:
- Add 1/2 cup of chocolate chips to the dough for a chocolatey twist.
- Dip the biscotti in melted chocolate for an extra indulgent treat.
Tips and tricks:
- Make sure to slice the biscotti while they are still warm to prevent them from crumbling.
- 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 (175°C) oven for 5-10 minutes, or until they are crisp again.
Presentation ideas:
Arrange the biscotti on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Sprinkle the biscotti with chopped nuts or drizzle with melted chocolate for an extra touch of flavor.
Pairings:
Serve the biscotti with a cup of coffee or tea for a delicious snack.
Suggested side dishes:
These biscotti are perfect on their own, but you can also serve them with fresh fruit or a cheese plate for a more substantial snack.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of etrog juice at a time until it comes together.
- If the biscotti are too hard, reduce the baking time by a few minutes.
Food safety advice:
Make sure to store the biscotti in an airtight container to prevent them from becoming stale.
Food history:
Biscotti originated in Italy and were traditionally made with almonds. They were popular among sailors because they were a durable and long-lasting snack.
Flavor profiles:
These biscotti have a bright and citrusy flavor from the etrog juice and zest, and a nutty crunch from the sliced almonds.
Serving suggestions:
Serve these biscotti as a sweet treat after a meal or as a snack with coffee or tea.
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Region: Italian