Friday, August 27, 2010

Almond Biscotti

I've tried a lot of biscotti before i decided to bake one. I have to make sure the perfect texture, the taste, and the flavor. After starbucks, coffee bean, bengawan solo, and cheese cake factory, the winner is Coffee Bean! They got the right texture, i love the flavor : Almond, but i should omit the berry thing.

So, here I present to you, my first Biscotti :

Almond Biscotti

300g plain flour
200g caster sugar
1 teaspoon baking powder
3 eggs
2 teaspoon vanilla extract
100g whole blanched almonds

Preheat oven to 160°C/320°F.

Sift the flour, sugar and baking powder into a bowl.

Whisk the eggs with the vanilla extract, then stir into the dry ingredients. Add the almonds, then turn out onto a lightly floured bench.

The dough should be soft but able to be moulded into shape. I found the mix to be too sticky so I had to add a fair bit of flour until it achieved the appropriate consistency. As all flours are different, this is just something you need to keep an eye on when baking.

Divide the dough into two and shape each into flat logs about 25cm (10 inches) by 5cm (2 inches) in size. Place on baking paper and onto oven trays. These will spread out so leave plenty of space or put them on two trays.

Bake for about 35 minutes or until they are lightly browned.

Remove and let cool slightly.

Using a serrated knife slice evenly - about 1cm or thinner.

Place the slices back on the trays (cut side down) and return to the oven - cook for 10 minutes, then turn them over and cook for another 10. You are looking for the slices to dry out but barely colour - if you press a finger into the cut surface there should be resistance.

When done, place them on a wire rack to cool. Store in an airtight container - these should keep for a few weeks

Best thing to do in the morning : dunk the biscotti to your coffee!

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