Jan 13, 2012

Baker's Corner - Almond Biscotti

by Ruby

Baking can be an intimidating hobby, but in reality, it really does not have to be. Baking requires precision, yet allows for variation as well. It’s about enjoying the process of measuring ingredients, remembering to check the baking process, and of course, sniffing the mouth-watering aromas which come from your oven.

For the month of January, I would like to introduce Habibi Halaqas to a biscuit or cookie-like creation called biscotti. Biscotti can be flavored in a number of ways, from plain to chocolate dipped. It pairs very well with a hot drink like coffee or milk tea, because the cookie itself is crunchy in texture. Biscotti is a twice baked cookie, which means that after the dough is baked once, it is taken out of the oven and placed back in to be baked once more.

The almonds and almond flavoring are optional in this cookie, but they add a wonderfully distinct taste. There are alcohol-free almond extracts found in Indian stores. You can experiment with the flavorings as you wish, or just leave them plain with a hint of vanilla. All-purpose flour is the standard baking flour used in cakes and cookies, and you can use either bleached or unbleached.

Almond Biscotti Recipe Adapted from Food.com

2 cups All-Purpose Flour
1 cup Sugar (white)
1 tsp baking powder
¼ tsp salt
3 large eggs
1 stick unsalted butter, melted
2 tsp almond flavoring or extract
1 tsp vanilla
1 cup whole almonds (toasted and chopped)


1) Preheat oven to 350°F. Line two baking sheets with parchment paper.
2) Combine dry ingredients and set aside.
3) Whisk eggs and flavorings together. Mix in melted butter and almonds.
4) Add in dry ingredients and mix everything well. The dough will be very sticky, but don’t worry!
5) Divide the dough into half, and cover with plastic wrap. Refrigerate for 30 minutes.

6) Shape dough into two loaves (10 in long, 5 in wide). Use wet hands so the dough does not stick.
7) Bake about 50 minutes, until loaves and lightly golden.
8) Remove from oven and cool on racks for 15 minutes.
9) Use a serrated knife to cut loaves into ½ inch wide wedges.
10) Lay slices down onto the baking trays and baked again for 25-30 minutes, until golden in color.
11) Cool completely before storing. They taste even better a day or two later! Enjoy! 

I'd love to hear your views on this article. Please connect with me by posting in the comments section below!!


I tried this ..came good...but by 30 mins baking it started burning..

Jazakillahukhair for reading and trying out! Did you make sure to refrigerate the dough? If you did, and still burned, remember that everyone's ovens are different...so next time, you can try lowering the heat to 300 degrees.

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