It’s Friday once again (it seems like it’s always Friday – not that that’s a bad thing mind you), so that means it’s time for another DIY Friday! edition. This week, in honor of the July 4th weekend, I’m offering up an easy almond biscotti recipe (yes, I know biscotti is originally an Italian treat, but hey, America is the melting pot, right?) that will go perfectly with some coffee or tea – something to keep you wide awake for all those super fabulous fireworks.
I’ve had this almond biscotti recipe (I think it’s originally a Cooking Light recipe, although I’m not sure) hiding away on my recipe shelf for ever. I always thought making my own biscotti would be too difficult and far too time consuming. Today though, the munchies defeated my will power and I had to dig through my recipe stash for something to make – anything really, that was different, easy, and something other than granola-esque. Don’t get me wrong, granola is king at my house, but I had a hankering for something a little different – and I wanted to try something new.
I was quite pleased with my results. My biscotti came out just like biscotti is supposed to, although I must admit I didn’t have all of the necessary ingredients. No almond extract to be found in the pantry, so I had to compensate with a little more vanilla extract instead. All in all though, they turned out to be the yummy indulgence I hoped they would be.
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup slivered almonds, chopped and toasted
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 large eggs, lightly beaten
- 1 large egg white, lightly beaten
- Cooking spray
* Instead of cooking spray (which I never use) I spread a small amount of olive oil onto my baking sheet; and I used brown eggs that are cage-free/hormone free.
Directions:
- Preheat oven to 350 degrees.
- Combine flour, sugar, almonds, baking soda, and salt in a large bowl and set aside. Next combine extracts, eggs, and egg white in a small bowl; add to flour mixture, stirring until blended (dough will be dry).
- Turn dough out onto a lightly floured surface; knead lightly 7 times. Shape dough into a 16-inch long roll. Place roll on a baking sheet coated with cooking spray (or oil); flatten to 1-inch thickness.
- Bake at 350 degrees for 30 minutes. Remove roll from baking sheet; cool 10 minutes on a wire rack. *Since I do not have a wire rack (never thought I really needed one) I simply turned a cookie sheet upside down and used that for my rack.
- Cut roll diagonally into 30 (1/2-inch) slices (I didn’t count, but I’m quite sure I came out with fewer than 30). Place slices, cut side down, on a baking sheet.
- Reduce oven temperature to 325 degrees. Bake cookies 10 minutes. turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in the center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
* Since my oven seems to always bake things too quickly, I reduced the suggested temperature by 25 degrees for each round of baking. I suggest keeping an eye on them too, so they don’t brown too much. I usually put aluminum foil over whatever I am baking towards the end of baking time if things are beginning to brown too much.
Enjoy! 
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Mmm…almond biscotti sounds good! Will have to give this a try someday!
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