Kittencals Almond Biscotti Recipes

Steps:

• Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
• Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
• Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
• Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
• Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
• Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

Steps:

• Set oven to 350 degrees F.
• In a bowl, sift together flour, baking powder and almonds.
• In another bowl, whisk together, eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until a soft sticky dough forms.
• Transfer to a lighty floured surface; form into a smooth ball.
• Divide dough in half.
• Roll each into a 12-inch long log (doesn't have to be exact).
• Transfer to a ungreased baking sheet.
• Brush tops with slightly beaten egg white.
• Bake for 20 minutes.
• Remove from oven; let cool on pan for 5 minutes.
• Transfer each log to a cutting board.
• Using a serrated knife cut diagonally into 3/4-inch thick slices.
• Stand cookies upright (on cut sides) on baking sheet.
• Bake for 20-25 minutes longer, or until golden.
• Transfer to a rack; cool.
• Note: cookies can be stored in an airtight container for 2 weeks.

Steps:

• Beat sugar and butter in medium bowl with electric mixer until smooth. Add egg whites and almond extract; mix well.
• Combine flour, baking powder and salt in large bowl; mix well.
• Stir egg white mixture and almonds into flour mixture until well blended.
• Spray 8X8-inch loaf pans with nonstick cooking spray. Spread dough evenly onto bottoms of pans with wet fingertips. Bake 15 minutes or until tooth pick inserted in centers comes out clean. Remove from oven; turn out onto cutting board.
• As soon as loaves are cool enough to handle, cut each loaf into (1/2-inch-thick) slices. Place slices, cut sides down, on baking sheets covered with parchment paper or sprayed with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or until golden brown. Serve warm or cool completely. Store in airtight container.