Friday, December 14, 2012

White Chocolate Dipped Almond Biscotti

Making biscotti from scratch is simple. So simple that I felt a tinge of regret for waiting so many years to try it. If you can make a batch of cookies, you can make biscotti. A basic, yet adaptable dough is formed into two logs on a cookie sheet and baked, cut into pieces and then baked again until crisp. That's it! I say that it's adaptable because you can swap out almonds for pretty much anything from dried fruit, nuts, chocolate chunks, crystalized ginger, coconut, citrus zest and countless other mix-ins depending on your mood or perhaps a favorite flavor profile of the gift recipient. After the biscotti cooled, I dipped the bottoms in white chocolate, but you could drizzle on chocolate or just skip it altogether. No matter how you slice it, at the end of the day biscotti are the perfect gift or the perfect indulgence dipped in a steamy cup of hot chocolate.

White Chocolate Dipped Almond Biscotti
Adapted from this recipe at Pass the Sushi
Ingredients:
2 cups sliced almonds
3/4 cup plus 1 tablespoon sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
10 ounces white chocolate

Directions:
  1. Preheat oven to 350 degrees F. 
  2. Spread the almonds out on a cookie sheet and bake for 8-10 minutes or until lightly toasted, shaking the pan halfway through. Set aside to cool.
  3. Using a food processor, pulse together 1/2 cup of the almonds and 1 tablespoon of sugar until finely ground, then add the flour, baking powder and salt and pulse a few more times until mixed.
  4. In a separate bowl or stand mixer, beat the eggs, vanilla and 3/4 cup sugar together for 3 minutes until fluffy and thick. Slowly mix in the flour mixture and then fold in the almonds.
  5. Line a cookie sheet with greased parchment paper.
  6. Divide the biscotti dough in half and form two 2x10 inch loaves, smoothing the tops. Bake for 25 minutes. Reduce the oven temperature to 325 degrees F.
  7. Gently slice the loaves into 1/2 inch slices and spread out on the baking sheet, bottom side still facing down. Bake an additional 20 minutes or until the biscotti are crisp. Remove from oven and cool completely before dipping.
  8. To dip the biscotti, melt the white chocolate in the microwave or using a double boiler. Dip the bottoms of each biscotti in the chocolate and place on a cooling rack until firm. 
-M

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