Chefs Recipe Traditional Almond Biscotti By Enzos Table

Almond Biscotti Once Upon a Chef

WEBDec 18, 2014 · In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, …

1. Preheat the oven to 350°F and set the oven racks in the upper and middle thirds of the oven. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and crushed anise seeds.
3. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the bowl as necessary. Mix in the vanilla and almond extracts. Add the flour mixture and almonds and mix on low speed until just combined. Dust your hands lightly with flour and divide the dough into evenly into two disks; wrap in plastic wrap and refrigerate for at least 15 minutes.
4. Remove the dough from the refrigerator and divide each disk into two equal pieces. Dust your hands with flour and form each portion into logs about 2-inches wide and 3/4-inch tall directly on the lined baking sheets (if the dough is sticky, dust your hands with more flour as necessary). Leave about 4 inches of space between the logs to allow the dough to spread. Bake for 25-30 minutes, rotating the pans from top to bottom and front to back midway through, until the loaves are firm to the touch and golden around the bottom edges. Remove from the oven and let cool for 20 minutes.

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Chef John's Almond Biscotti Allrecipes

WEBFeb 7, 2024 · Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single …

1. Whisk flour, baking powder, and salt together in a mixing bowl.
2. Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
4. Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.

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