I am now officially ready for the Fall! First, today I found my espresso tower cup set which had been packed up, and second, I learned how to make some wonderfully tasty Almond Biscotti! Again, I leaned on America’s Test Kitchen to teach me how, and they did not disappoint. It was relatively easy to moderate I would say. But if I can do it, anyone can!
One of the best things about biscotti is, it can be kept for about a month, if you keep it in an airtight container. Not that this batch has any hope of making it more than a week or so! But, as holidays get closer and cooking and baking picks up, this is something that can be made a week or so ahead of time, getting one more thing out of the way when time is of an essence.
Two loaves headed into the oven.
Out of the oven, and then once cooled for 30 minutes, sliced and put on a wire rack, which I then put in a rimmed baking sheet.
1 1/4 cups (6 1/4 ounces) whole almonds, lightly toasted
1 3/4 cups (8 3/4 ounces) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, plus 1 large white beaten with pinch salt
1 cup (7 ounces) sugar
4 tablespoons unsalted butter, melted and cooled
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
Vegetable oil spray
Adjust oven rack to middle position and heat oven to 325 degrees. Using ruler and pencil, draw two 8 by 3-inch rectangles, spaced 4 inches apart, on piece of parchment paper. Grease baking sheet and place parchment on it, ink side down.
Pulse 1 cup almonds in food processor until coarsely chopped, 8 to 10 pulses; transfer to bowl and set aside. Process remaining 1/4 cup almonds in food processor until finely ground, about 45 seconds. Add flour, baking powder, and salt; process to combine, about 15 seconds. Transfer flour mixture to second bowl. Process 2 eggs in now empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Add melted butter, almond extract, and vanilla and process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and, using spatula, gently fold until just combined. Add remaining flour mixture and chopped almonds and gently fold until just combined.
Divide batter in half. Using floured hands, form each half into 8 by 3-inch rectangle, using lines on parchment as guide. Spray each loaf lightly with oil spray. Using rubber spatula lightly coated with oil spray, smooth tops and sides of rectangles. Gently brush tops of loaves with egg white wash. Bake until loaves are golden and just beginning to crack on top, 25 to 30 minutes, rotating pan halfway through baking.
Let loaves cool on baking sheet for 30 minutes. Transfer loaves to cutting board. Using serrated knife, slice each loaf on slight bias into 1/2-inch-thick slices. Lay slices, cut side down, about 1/4 inch apart on wire rack set in rimmed baking sheet. Bake until crisp and golden brown on both sides, about 35 minutes, flipping slices halfway through baking. Let cool completely before serving. Biscotti can be stored in airtight container for up to 1 month.