My family loves Biscotti What is biscotti you ask?
Here is a brief history
|An Italian cookie, the word Biscotti means “twice-baked”. Modern biscotti are associated with the Tuscan region of Italy, the popular Italian cookie traces its origins to Roman times. The word biscotto derives from “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). Biscotti are first baked in a loaf, then sliced and toasted. This second trip to the oven draws off moisture, and results in a crisp, dry texture, and a long shelf life. Making them durable for travel and nourishment for a long journey|
|Traditionally, Biscotti were almond-flavored because almonds were plentiful. Today, you’ll find Biscotti in many different flavors. My Italian great grandmother often used anise in hers. Their unique texture makes them perfect to dunk in your morning coffee, afternoon tea, or wine after dinner.|
Because of the baking process, Biscotti have a very long shelf life (anywhere from 1 to 4 months). They however never last that long in my home. There is usually no need to refrigerate or freeze biscotti -- just store them in an airtight container
Because we love it so much I have experimented with various flavors and combinations over the years and this recipe is one of our favorites and my own creation. Enjoy!
Double Almond Biscotti
2 C flour
1/2 C coarse chopped whole almonds (I use a food processor and let about half of these become a powder) Leave some chunky though
1 1/2 tsp baking powder
1/2 tsp salt
1 cup very coarse chopped un blanched slivered almonds
1/4 C butter(use real butter not margerine)
1 1/4 C sugar
2 tsps Almond Extract
Chocolate for dipping or drizzling
Combine dry ingredients and set aside
Cream butter, sugar, and extract until fluffy add eggs and beat until smooth
gradually add dry ingredients until blended.
Shape into two logs and bake 2350 degrees for 25 to 30 min till center is done
reduce oven temp to 250 and slice logs on the diagonal bake again until hard about 20 min.Drizzle or dip with chocolate. Linking up with: