Almond Biscotti Recipe by Ricardo
Cooking Instructions 1 hr 30 m 1 Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat. 2 Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend. 3 Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth and creamy. 4 Beat in the almond extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You'll have a soft stick-to-your-fingers dough that will ball up around the paddle or beaters. Scrape down the paddle and bowl, toss in the almonds and mix just to blend. 5 Scrape half the dough onto one side of the baking sheet. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1/2 inches wide. The log will be more rectangular than domed and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of the baking sheet. 6 Bake for 14 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes. 7 If you turned off the oven, bring it back up to 350 degrees F. 8 Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices. Return the slices to the baking sheet--this time standing them up like a marching band--and slide the sheet back into the oven. 9 Bake the biscotti for another 14 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature. 10 Serving: These are good with just about anything--including themselves. Eat one, and you'll want another. 11 Storing: Because they are dry and they're fine if they get even drier, the biscotti will keep at room temperature, covered or not, for about a week. They can be frozen, but I rarely store them that way--mostly because they rarely last long enough to get wrapped up for long-term storage. 1 Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat. 1 Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat. 2 Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend. 2 Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend. 3 Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth and creamy. 3 Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth and creamy. 4 Beat in the almond extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You'll have a soft stick-to-your-fingers dough that will ball up around the paddle or beaters. Scrape down the paddle and bowl, toss in the almonds and mix just to blend. 4 Beat in the almond extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You'll have a soft stick-to-your-fingers dough that will ball up around the paddle or beaters. Scrape down the paddle and bowl, toss in the almonds and mix just to blend. 5 Scrape half the dough onto one side of the baking sheet. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1/2 inches wide. The log will be more rectangular than domed and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of the baking sheet. 5 Scrape half the dough onto one side of the baking sheet. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1/2 inches wide. The log will be more rectangular than domed and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of the baking sheet. 6 Bake for 14 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes. 6 Bake for 14 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes. 7 If you turned off the oven, bring it back up to 350 degrees F. 7 If you turned off the oven, bring it back up to 350 degrees F. 8 Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices. Return the slices to the baking sheet--this time standing them up like a marching band--and slide the sheet back into the oven. 8 Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices. Return the slices to the baking sheet--this time standing them up like a marching band--and slide the sheet back into the oven. 9 Bake the biscotti for another 14 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature. 9 Bake the biscotti for another 14 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature. 10 Serving: These are good with just about anything--including themselves. Eat one, and you'll want another. 10 Serving: These are good with just about anything--including themselves. Eat one, and you'll want another. 11 Storing: Because they are dry and they're fine if they get even drier, the biscotti will keep at room temperature, covered or not, for about a week. They can be frozen, but I rarely store them that way--mostly because they rarely last long enough to get wrapped up for long-term storage. 11 Storing: Because they are dry and they're fine if they get even drier, the biscotti will keep at room temperature, covered or not, for about a week. They can be frozen, but I rarely store them that way--mostly because they rarely last long enough to get wrapped up for long-term storage. 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