Friday, December 16, 2011

Almond Biscotti

I finally got bit by the Christmas goodie baking bug. My husband has the sweet tooth in the family, I like to hog down Spinach Veggie Dip, Chex Mix, and other savory/salty snacks during the Holidays.

After a Creatively Domestic Facebook conversation about Christmas baking, my friend Brandy mentioned Biscotti, and I got excited to make some!

This is a baked good that doesn't use any butter, so it could be a cheaper cookie if you already have the almond extract on hand.

I made half the Biscotti with roughly chopped natural almonds, and the other plain, which I dipped in chocolate.

My husband was genuinely shocked that these came from our kitchen, and I was very pleased with them. I packaged them up for the freezer, but an elf has been sneaking into that Tupperware container every night for a few for the grownups in the house. I'm hoping they'll make it to Christmas!

Almond Biscotti
recipe adapted from

1/2 cup vegetable oil
3 eggs
1 cup white sugar
1 tablespoon almond extract
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 cup roughly chopped natural almonds (optional)

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper. (I use a silicone baking mat)

In a medium bowl, beat together the oil, eggs, sugar and almond extract until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.

Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack.

When the cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet.

Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

No comments:

Post a Comment