Sunday, December 26, 2010

White Chocolate Almond Biscotti

I like biscotti because they tend not to be too sweet. Even when you add a little white chocolate.

White Chocolate Almond Biscotti

2 ¼ c all-purpose white flour

1 tsp baking powder

½ tsp salt

3 large eggs

1 c sugar

½ tsp vanilla extract

1 tsp almond extract

1 cup sliced almonds

¾ cup white chocolate (chips)

one: Preheat oven to 325. Lightly grease your baking sheet(s) and set aside.

two: In a mixing bowl, combine flour, baking powder and salt. In another (larger) mixing bowl, beat eggs, sugar, vanilla and almond extract until thick and pale. (About 3 min with an electric mixer on high.)

three: With a wooden spoon, stir the dry ingredients into the wet, followed by the almonds. (The dough will be soft and sticky.)

four: With two rubber spatulas, form the dough into two or three 10-in-long logs on the prepared baking sheet. (The do

ugh doesn’t expand much when baking, so consider how long you want your biscotti to be and that should dictate how many logs you want. That is - how wide you want the logs to be and thus how many you can make at about 10 in long.) They should be about an inch thick. Smooth the logs with a spatula or moistened hands.

five: Bake for 30 min or until the logs are lightly browned and spring back when pressed in the center. Lightly. Transfer logs to a cutting board and slice crosswise into ½-in-thick-slices. Stand the slices upright on the backing sheet about ½ inch apart and return to the oven for another 10 to 15 min. Or until they are lightly colored and crisp. Transfer to a rack to cool.

six: Melt white chocolate carefully – i.e. in a double boiler. I just put a smaller pot in a larger pot filled with a couple inches of

simmering water. Stirring constantly. You can also melt the chocolate in the microwave, if you have one of those, as long as you do it in short installments so you don’t burn it by accident. Stirring in between.

seven: Using a small spatula, spread white chocolate on bottom side of cooled biscotti. Place – top or chocolate side down – on wax paper to cool. Once the chocolate has hardened, remove from wax paper and enjoy!

Especially with coffee.

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