Almond Low-fat Biscotti

The Infinite Kitchen is open again. I have been absent from my blog since New Years, but now that summer is upon us, I am ready to start up again and make this blog a reflection of my forty plus years of cooking for family and friends. I wish I had had a blog to go to as a bride living in Atlanta, ignorant of making the simplest dish (including how to boil water). No one could call home on a whim back then. Calls home were reserved for once a week on Sunday afternoon when rates were cheapest. During the week I just had to rely on my one Italian cookbook (by Ada Boni – the Irma Rombauer of Italy), and memories of how my mother or grandmother made the dishes I longed for now that I was far from home. Today we have the blog where I can capture tested and photographed family dishes, put them up on facebook or Pinterest and voilà – everyone has access to them forever. How amazing.

IMG_4930One of my earliest memories is drinking a child’s version of espresso (3 drops coffee to one cup hot foamy milk) with my granny and dipping a biscotti into it to soften this extremely crispy cookie. I shuddered at the taste of anise, but I loved the crunchy pinenuts and crumbly texture. Now I make them without the anise flavoring and I adore them even more. Biscotti are simple to make, call for the simplest ingredients and last in a tightly covered tin for two weeks. They can also be frozen.

Ingredients:IMG_4873

1 and 3/4 cups all-purpose flour

3/4 cup slivered almonds (I like Trader Joe Unsalted Dry Toasted)

1/2 cup yellow cornmeal

1 tablespoon baking powder

1/4 teaspoon salt

1 cup sugar

2 large eggs, lightly beaten

2 tablespoons 2% milk

1/2 teaspoon almond extract

Directions:

IMG_4881Preheat oven to 350°F. Spray two baking sheets with non-stick spray or line with parchment paper.

 

 


IMG_4888Whisk
together flour, almonds, cornmeal, baking powder and salt in a large mixer bowl.

 

 

 

 

IMG_4896Whisk together suger, eggs, milk and almond extract in a medium bowl. With electric mixer on low speed, beat sugar mixture into flour mixture until a dough forms.

 

 

 

IMG_4903Gather dough with your hands and place on a lightly floured surface. (I use a large wooden cutting board).

 

 

 

IMG_4906Shape dough into a log about 14 inches long; transfer the log to one of the prepared baking sheets and pat dough gently until it is about 3 inches wide and 3/4 inches thick.

 

 

 

 

IMG_4911Place dough log in the oven and bake until it is firm to the touch and a toothpick inserted into the center comes out clean, about 20 minutes. Reduce oven temperature to 300°F.

 

 

 

 

IMG_4915Transfer  the log to a cutting board and let cool 5 minutes.

 

 

 

 

IMG_4917 IMG_4919Cut log with a serrated knife into 1/2 inch thick slices. Arrange slices in a single layer on prepared baking sheets. Bake biscotti 10 minutes; with a spatula, turn over the cookies and bake 10 minutes longer.

 

 

 

IMG_4928Cool completely on a wire rack; biscotti will crisp as they cool.

 

 

 

 

IMG_4933 Biscotti may be stored in an airtight container at room temperature for two weeks or can be frozen.

 

 

 

 

Almond Low-fat Biscotti

Almond Low-fat Biscotti

Ingredients

  • Ingredients:
  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup slivered almonds (I like Trader Joe Unsalted Dry Toasted)
  • 1/2 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 large eggs, lightly beaten
  • 2 tablespoons 2% milk
  • 1/2 teaspoon almond extract

Instructions

  1. Directions:
  2. Preheat oven to 350°F. Spray two baking sheets with non-stick spray or line with parchment paper.
  3. Whisk together flour, almonds, cornmeal, baking powder and salt in a large mixer bowl.
  4. Whisk together suger, eggs, milk and almond extract in a medium bowl. With electric mixer on low speed, beat sugar mixture into flour mixture until a dough forms.
  5. Gather dough with your hands and place on a lightly floured surface. (I use a large wooden cutting board).
  6. Shape dough into a log about 14 inches long; transfer the log to one of the prepared baking sheets and pat dough gently until it is about 3 inches wide and 3/4 inches thick.
  7. Place dough log in the oven and bake until it is firm to the touch and a toothpick inserted into the center comes out clean, about 20 minutes. Reduce oven temperature to 300°F.
  8. Transfer the log to a cutting board and let cool 5 minutes.
  9. Cut log with a serrated knife into 1/2 inch thick slices. Arrange slices in a single layer on prepared baking sheets. Bake biscotti 10 minutes; with a spatula, turn over the cookies and bake 10 minutes longer.
  10. Cool completely on a wire rack; biscotti will crisp as they cool.
  11. Biscotti may be stored in an airtight container at room temperature for two weeks or can be frozen.
http://www.theinfinitekitchen.com/almond-low-fat-biscotti/

 

 

Almond Low-fat Biscotti
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