Friday, April 22, 2011

Heavenly Almond Biscotti

Seriously... so good!

Adapted from Alice Waters' The Art of Simple Food:

1 1/2 cups whole almonds
2 1/4 cups unbleached all-purpose flour
1 tsp baking powder
3 eggs
1 cup sugar
1/2 cup dried cranberries
3/4 t aniseed (worth a trip to the store!)
1/4 tsp lemon zest (optional)

1) Heat oven to 375.
2) Toast almonds for 5 minutes.
3) While they are toasting, combine eggs, sugar and lemon zest in a mixer. Beat until smooth.
4) Add flour and baking powder to mixer.
5) When almonds are toasted, Cuisnart them with the aniseed. If you don't have a Cuisinart, chop the almonds and don't worry about chopping the aniseed.
6) Stir almonds, aniseed and cranberries in by hand.
7) Form two loaves on a sheet of parchment paper, like this:

8) Bake for 25-ish minutes.
9) Remove loaves from oven. Turn oven down to 300. Let sit for 10 minutes.
10) Cut loaves into inch-wide strips. Mine were probably too wide.
11) Bake on each side for 10ish minutes.
12) Make another batch because you'll need more than one!

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