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Biscotti
Adapted from The
Olives Table by Todd English
Yield:
About 48-50 biscotti
- ½ cup almonds, toasted and roughly
chopped
- 1¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, at room
temperature
- ¾ cup sugar
- 2 eggs
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1½ teaspoons vanilla extract
Preheat the oven to 350°F. Lightly
butter a cookie sheet. Combine the almonds, flour, baking
soda, baking powder and salt in a medium mixing bowl.
In a separate bowl, cream the butter and sugar. Add eggs,
one at a time. Add the lemon and orange zest and the vanilla
extract. Add the almond mixture to the butter mixture
and mix well to combine. (It will feel very sticky). Form
the dough into two logs, approximately 8 inches long.
Place on the cookie sheet, with at least two inches between
them, and bake until they are just beginning to brown,
about 20-25 minutes. When the logs are cool enough to
handle, thinly slice on the diagonal. Return the biscotti
to the oven and bake until crisp and golden brown, about
5 minutes on each side. Store in an airtight container.
Garrett Oliver’s Beer Match:
Stout (Young’s Oatmeal Stout, Sierra Nevada Stout,
Samuel Smith’s Oatmeal Stout, Anderson Valley Barney
Flats Oatmeal Stout, Rogue Shakespeare Stout) |
