Paese che vai, usanza che trovi
biscotti di mandorle
ciao a tutti! oggetto del tema di oggi è biscotti ~ che delizioso, biscotto croccante vedrete nonni e bambini, inzuppare nel loro bevanda preferita …
oh, I’m sorry ~ I forgot my audience is primarily English speaking! Anyway, as I was saying, the subject of today’s post is biscotti ~ plain and simple, that delectable, crunchy morsel you’ll find grandparents and children alike, dunking into their favorite beverage… I know I’ve written about the sultry cousin, the chocolate biscotti, but this is the down and dirty, basic, transparent (and any other adjective you’d like to give it) almond biscotti.
traditionally, you would find whole or slivered almonds in an Italian biscotti ~ I am giving you another option: almond meal… using butter and nut flour together will change the chemistry of the biscotti:
~ both ingredients influence the texture because of their effect on gluten, the web of flour proteins that gives baked goods structure. The fat in butter shortens the gluten strands by surrounding individual strands and preventing them from linking up into larger webs or networks. Ground nuts interfere with gluten formation in a slightly different way, getting in between pockets of gluten to create a disruption or fault-line in the biscotti.
I processed about 1/2 c of lightly toasted almonds in my vita-mix, then combined with whole grain bread flour to make a less gluten version… Your biscotti can be made crunchier just by simply leaving it in the oven a few minutes longer, turning the cookies over to insure both sides get equal heat time ~
- 1 1/2 c whole almonds, lightly toasted (mine ALMOST got an end of summer look, but the smell brought me back to save the day, or save the nuts…)
- 1 3/4 c flour
- 2 1/2 t baking powder
- pinch of salt
- 3 eggs
- 1/2 c sugar
- 1/2 c brown sugar
- 4 T butter, melted & cooled
- 2 t vanilla (or you can split it down the middle and do half almond extract half vanilla)
- Non-stick cooking spray
Preheat oven to 325; line 2 pans with parchment paper, (and for all of my control-freak friends, marking the underneath of the parchment with an 10 x 3 inch rectangle if you would exact cookies ~ me, I just eyeball it.)
Process 1/2 c almond in heavy duty blender or some such kitchen implement, until finely ground; coarsely chop remaining almonds and set aside. Place baking powder, salt, finely ground nuts and flour in a medium bowl, whisk or stir until combined.
In a large bowl, beat eggs until doubled in bulk; add sugars and mix well. Whisking constantly, slowly add the butter and vanilla (almond) extract(s) to the egg mixture, mixing until smooth. Slowly fold in flour mixture, then remaining coarsely chopped nuts (and chocolate if you wish!). Working with lightly floured hands, divide the dough between the two baking sheets (remember to stay in the lines if you drew them :} ), gently shaping into a rectangle about 10 X 3 inches. Bake for 25 – 30 minutes; remove from oven, allow to cool slightly to avoid getting burned. When safe enough to handle, using a long serrated knife, slice each loaf on a slight bias into 1/2-inch thick slices. Bake until crisp and golden brown on both sides, about 35 minutes, flipping slices halfway through baking. Let cool completely before eating… will keep up to a month stored in a sealed container. enjoy!