10 tbsp unsalted butter (softened to room temp)
1 1/3 cup sugar
3 large eggs
2 tsp vanilla extract (flavor of your choice)
3 1/4 cup AP flour
1 tbsp baking power
3/4 tsp salt
2/3 cup slivered almonds*
2/3 cup chocolate chips *
* 1 1/3 cup of whatever flavor you'd like.. remember to keep the moisture low so use dried fruit, nuts, candies, ect.
1/2 cup dark chocolate (fancy drizzle, optional)
1. Preheat oven to 350F & line a cookie sheet with parchment paper... Wax paper works too but can be smokey for a few if you don't trim you extra
2. Using a stand mixer (highly recommended) beat the butter and sugar until fluffy
3. Add the eggs one at a time
4. In a separate bowl, combine your dry ingredients and sift to ensure full incorporation
5. Slowly mix the dry with the wet until everything is combined
6. Add your extras (almonds & chocolate for this recipe) and turn out onto a lightly floured surface
7. Divide in two even sections forming logs approximately 10-12" X 2-3" OR you could wing it like I did
8. ROUND ONE: Bake 30 minutes @ 350F
9. Remove and allow to cool completely.. this is essential in getting a smooth cut and shape for our second bake
10. Once cool, slice diagonally to achieve the classic biscotti shape, about one inch thick each
11. ROUND TWO: Bake 10 minutes @ 350F each side (20 minutes total). Your biscotti should be beautifully browned
12. If you'd like, drizzle with chocolate and allow to cool completely. The chocolate chips will take longer to harden than if you used melting chocolate.
Voila ! Once your biscotti are cooled and hardened they will store up to 4 weeks, hopefully they don't last that long
- Dios te bendiga
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