Almond Biscotti

Last post was about pistachio biscotti from Better Homes and Gardens, today's recipe is from the Betty Crocker Cookbook.  I found this recipe easier to make, and I think it came out better too.  I do love the lemony flavor from the pistachio ones, and I probably could have added it to this, but I really didn't want them to turn out bad, especially when they were for a friend.  Instead of lemon or orange zest, almond extract was used instead.

Here's what you'll need:

• 1 cup almond slivers
• 1 cup sugar
• 1/2 cup butter, softened
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 large eggs
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Preheat the oven to 350 degrees.  In large bowl, beat sugar, butter, almond extract, vanilla and eggs with electric mixer on medium speed.

Stir in flour, baking powder, and baking soda.  Stir in almonds.  Place dough on lightly floured surface.  Gently knead 2 to 3 minutes or until dough holds together and almonds are evenly distributed.

Divide dough in half.  One one side of ungreased cookie sheet, shape half of dough into 10 x 3 inch rectangle, rounding edges slightly.  Repeat with remaining dough on same cookie sheet.

Bake about 25 minutes or until center is firm to the touch.  Cool on cookie sheet 15 minutes;  move to cutting board.  Cut each rectangle crosswise into 1/2 inch slices, using a serrated knife.

Place slices, cut sides down, on ungreased cookie sheet.  Bake about 15 minutes or until crisp and light brown.  Immediately remove from cookie sheet to wire rack;  cool.  Cool cookie sheet 5 minutes;  repeat with remaining slices.  Enjoy! 

Pistachio Biscotti

Hey everybody, sorry for the long wait, but life happens.  While Tom and I were away for a vacation in late June/early July, my friend from Suburbia Roller Derby, Philbotomy, looked over our cats for the week.  I paid him with pistachio and almond  biscotti.  This first recipe is from my Better Homes and Gardens Anyone Can Bake book (I think it was the first baking book I ever bought).  I found this recipe to be a little more difficult than the recipe I will post next.

Here's what you'll need:

• 2 3/4 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 2 egg yolk
• 6 tablespoons butter, melted
• 1 1/2 teaspoons finely shredded lemon peel (optional, but I suggest you use it)
• 1 cup coarsely chopped pistachio nuts

First, preheat the oven to 325 degrees.  Lightly grease one large cookie sheet, set aside.  In a large bowl stir together the flour, sugar, baking powder, and salt.  Make a well in the center of the flour mixture.

Place eggs and yolks in the well;  stir into the flour mixture.  Add butter and lemon peel.  Stir until dough starts to form a ball.  Stir in pistachios.

Turn the dough out onto a lightly floured surface;  divide dough into thirds.

Shape each portion into a 14-inch log.  Place logs about 3 inches apart on the prepared cookie sheet;  flatten logs slightly until about 1 1/2 inches wide.

Bake in the preheated oven for 25 to 30 minutes or until firm and light brown.  Remove from oven and place cookie sheet on a wire rack;  let cool for 15 minutes.

Transfer logs to cutting board.  Using a serrated knife, cut logs diagonally into 1/2-inch thick slices.  Place slices, cut sides down, on cookie sheet.  Bake in the preheated oven for 10 minutes.

Turn cookies over, bake for 10 to 15 minutes more or until crisp and golden brown.  Transfer to a wire rack and let cool. 

Some came out crumbly, but they still tasted delicious!  Enjoy!