Cookie Recipes
Double Almond Biscotti
Recipe developer Pam Simmons says the recipe was developed by her test kitchen in response to consumer requests — but it soon became a favorite in her own office.
Yield: 22 biscotti
Ingredients
- 1 (7 ounce) package almond paste
- 13/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 egg whites (large eggs)
- 1/2 teaspoon vanilla extract
- 1 cup slivered almonds
Instructions
- Heat oven to 325 degrees F with oven rack in center. Stack 2 large cookie sheets one inside the other (the double sheets help prevent biscotti from burning). Line top cookie sheet with parchment paper, or lightly grease.
- Grate almond paste on large-hole side of grater.
- Fit food processor with metal blade. Add grated almond paste, flour, sugar, butter, baking powder and salt. Pulse until mixture has texture of small crumbs.
- In a large bowl beat egg whites with vanilla extract until just frothy.
- Add food processor mixture, + the slivered almonds to the beaten egg whites. Mix with a large spoon until dough holds together. Turn out on a lightly floured counter.
- Roll dough into a 2 inch thick log. Divide in two. Roll each piece into a log about 10 inches long. Flatten gently with hands until 1/2 to 3/4 inch thick. Using spatula, transfer dough to cookie sheet, spacing pieces at least 3 inches apart.
- Bake for 35 minutes until golden and firm. Put doubled-up cookie sheets, with biscotti still on them, on wire rack to cool (about 1 hour).
- When completely cool, slice 3/4 inch diagonal pieces, using a serrated knife. Return the pieces to cookie sheets, cut side down (you may need to do this in two batches).
- Bake for 25 minutes at 325 degrees F, or until slightly golden. (For softer textured biscotti bake 2 or 3 minutes less; for drier biscotti bake 2 or 3 minutes more).
- Cool completely.
- Store in airtight container or wax paper.