Biscotti (Twice Baked)

食材

Almonds - 150g (toast, coarsely chop and set to cool)

Raisins - ½ C (soak in Amaretto overnight if possible)

Combine Dry Ingredients in bowl

Flour - 240g (all-purpose)

Baking Powder = 5g (It)

Salt (sea) - 3g (1/2 t)

In Mixer Combine

Sugar - 140g

Butter - 50g (room temperature - optional add additional 100g)

Vanilla Extract - 1t

Almond Extract - 2t

Optional - Rind of Lemon / Orange, 3T brandy

Eggs - 2 (room temp)

Add - Almonds, Raisins and Dry ingredients

Cover and let cool in fridge 1 hour (or overnight if possible).

Dough will still be sticky and firm but

Spread into two equal loaves (3" x 12") on silicon or parchment paper

Bake

400 (F) 20 min

Take out and let cool (10 min).

Cut loaves on diagonal and spread pieces apart so they dry better

Bake for additional 40 minutes @ 200 (F)

步驟

Blend sugar and butter. Add eggs, vanilla and almond extract and mix thoroughly. Add flour, baking soda and salt and mix. At end add slivered almonds.

Cover and cool. Spread on parchment paper. Bake 400 for 20 minutes. Take out and cool for 10 minutes. Cut and spread out and bake 200 for 20 minutes.