I must ask you to pardon my quarantine brain and weird space buns. Otherwise, let’s make Cook's Illustrated Orange-Almond Biscotti.
Ingredients:
2 cups AP flour
1 tsp baking powder
1/4 tsp salt
4 Tbsp unsalted butter, softened
1 cup sugar
2 eggs
1/2 tsp vanilla
1/4 tsp almond extract
3/4 cup whole almonds, toasted and chopped coarse
2 Tbsp minced zest from an orange
Directions:
1. Adjust oven rack to middle position and heat to 350°. Whisk flour, baking powder, and salt together in medium bowl; set aside.
2. Cream butter and sugar together until smooth, about 2 mins with mixer at medium speed. Beat in eggs one at a time, then extracts. Stir in toasted and chopped almonds and zest. Sprinkle dry ingredients over egg mixture, then fold in until dough is just mixed.
3. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough in a rough 13x2 inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 mins.
4. Cool the loaves for 10 mins; lower oven to 325°. Cut each loaf diagonally into 3/8 inch slices with a serrated knife (normal-ish cookie size). Lay the slices flat, about 2/3 inch apart, on the cookie sheet and return them to oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 mins. Transfer biscotti to wire rack and cool completely.
5. Yum.
Date: 22, May 2020.
1 окт 2024
