Almond Biscotti

Name: Almond Biscotti
Total time: 3600 s
Yield: 30 biscotti
Cuisine: American
Ingredients: 187 g (1 1/2 cups) all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 75 g (1/2 cup) yellow cornmeal; 113 g (1 stick) or 8 tablespoons) unsalted butter, at room temperature; 200 g (1 cup) sugar; 2 large eggs; 1 1/2 teaspoons pure almond extract; 90 grams (3/4 cup) sliced almonds, blanched or unblanched

Ricardo @tallcook

Manhattan, New York, United States

Tony Fortuna, owner of Lenox restaurant in NYC, shared the recipe for his fantastic almond biscotti with Dorie Greenspan, who shared it with the rest of us. They are perfect - crunchy but not rock solid, dippable, dunkable and munchable, good with coffee, vin santo, ice cream, mousses and puddings too.

Ricardo @tallcook

Manhattan, New York, United States

Saved

Ingredients

1 hr 30 m

30 biscotti

187 g (1 1/2 cups)all-purpose flour
1 1/2 teaspoonsbaking powder
1/4 teaspoonsalt
75 g (1/2 cup)yellow cornmeal
113 g (1 stick)or 8 tablespoons) unsalted butter, at room temperature
200 g (1 cup)sugar
2large eggs
1 1/2 teaspoonspure almond extract
90 grams (3/4 cup)sliced almonds, blanched or unblanched

Saved

Steps

1 hr 30 m

1

Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend.
2

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth and creamy.
3

Beat in the almond extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You'll have a soft stick-to-your-fingers dough that will ball up around the paddle or beaters. Scrape down the paddle and bowl, toss in the almonds and mix just to blend.
4

Scrape half the dough onto one side of a parchment-lined baking sheet (or silicone mat). Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1/2 inches wide. The log will be more rectangular than domed and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of the baking sheet. Refrigerate while oven is preheated.
5

Center a rack in the oven and preheat the oven to 350 degrees F (convection, if available).
6

Bake for 14 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes.
7

If you turned off the oven, bring it back up to 350 degrees F (conventional this time).
8

Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices. Return the slices to the baking sheet--this time standing them up like a marching band--and slide the sheet back into the oven.
9

Bake the biscotti for another 14 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature.
10

Serving: These are good with just about anything--including themselves. Eat one, and you'll want another.
11

Storing: Because they are dry and they're fine if they get even drier, the biscotti will keep at room temperature, covered or not, for about a week. They can be frozen, but I rarely store them that way--mostly because they rarely last long enough to get wrapped up for long-term storage.