Cinnamon Almond Biscotti
from The America’s Test Kitchen Family Baking Book
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
4 tbsp. unsalted butter, softened
1 cup sugar
2 large eggs
1/2 tsp. vanilla extract
1/4 tsp. almond extract
3/4 cup toasted almonds, coarsely chopped
1 cup mini cinnamon chips (mini chocolate chips would also be
delicious)
1. Adjust an oven rack to the middle position and heat the oven to 350º. Line a large baking sheet with parchment paper. Whisk the flour, baking powder, and salt together in a medium bowl.
2. In a large bowl, beat the butter and sugar together using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, and then the vanilla and almond extracts until combined, about 30 seconds, scraping down the bowl as needed.
3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the almonds and mini chips until just incorporated.
4. Press the dough into two 12 inch by 2 inch loaves on prepared baking sheet. If you don’t have large baking sheets just make the loaves smaller. As long as they’re 2 inches wide and about 1 inch thick they can be any length you’d like. The two loaves should be spaced about 3 inches apart. The dough is very sticky. Flouring your hands will help you form the dough into logs. Bake the loaves until golden and just beginning to crack on top, about 35 minutes, rotating baking sheet halfway through baking.
5. Let the loaves cool on the baking sheet for 1o minutes. Lower the oven temperature to 325º.
6. Transfer the loaves to a cutting board and slice each on the diagonal into 1/2-inch-thick slices with a serrated knife. Lay the slices (on their sides) 1/2 inch apart on baking sheets (they’re not all going to fit on the one baking sheet. Don’t bother trying. Just get another sheet out.) Adjust your oven racks to the upper and lower third of your oven. Bake until crisp and golden brown on both sides, about 15 minutes, flipping the slices over halfway through baking. I baked mine for 7 minutes, flipped them and rotated the baking sheets, baked them for 8 more minutes, flipped and rotated again, and baked for 3 more minutes. 20 minutes total.
Note: It’s important to use your judgment when making biscotti. If some of the biscotti look done after 15 minutes remove them from the sheet and only cook the ones that aren’t golden yet the extra five minutes. The best way to test doneness is gently touching the biscotti. You want them to feel dry.
Transfer the biscotti to a wire rack and let cool completely before serving, about 1 hour.
I store my biscotti in a tin so they stay crisp.
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