Jun 21, 2010

Almond Biscotti

I got this Biscotti recipe from Montione's Biscotti Bakery http://www.montionesbiscotti.com/
Mary Montione is the owner of Montione’s Biscotti Bakery in Plainville, MA, and has been baking handmade gourmet biscotti cookies since 1988.

We tried these biscotti, it came out tasting simply great !!!!


  • 1 cup (2 sticks) butter, room temperature
  • 2¼ cups sugar
  • 5 large eggs, room temperature crack in bowl and lightly beat just to break yolks
  • 1 tbsp pure vanilla
  • 2 tbsp pure almond extract (optional)
  • 1-1/2 tsp Anise seeds
  • 5 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups almonds (whole or lightly toasted, coarsely chopped)

  • Preheat oven to 350°
  • Prepare two sheet pans. Lightly grease or use baking paper. Set aside
  • Roast almonds. Conventional ovens, about 10 minutes at 350°. Almonds should look light brown inside and not white in color. Cool. Coarsely chop in food processor or use chopped almonds & roast. Set aside
  • Drop oven to 325°
  • Combine flour, baking powder, salt & anise seeds. Set aside
  • Beat butter and sugar with electric hand mixer at medium speed until light and fluffy. About 3 minutes. Scrape sides and bottom of bowl
  • Add vanilla and almond extract to eggs.
  • Then add egg mixture to butter/sugar mixture in four to five parts. Mix well After each addition until light and fluffy (about 2 minutes).
  • Scrape sides and bottom of bowl after each addition. Repeat steps until all eggs are added
  • Add flour mixture and almonds. Mix at low speed until combined
  • Place dough on a cutting board lightly dusted with flour. Dust your hands with flour.
  • Use only enough flour so dough does not stick to the board or your hands.
  • Do not overwork dough. Divide the dough in half. Roll a log about 13” long (about 1 ½” diameter)
  • Transfer to baking sheet. Press down to form a log about 4 ½” wide ( ½ “ high). Logs will spread ½” to 1” when they bake. So place unbaked logs 1 ½” to 2” apart from each other on pan.
  • Bake in preheated oven at 325° for 35 minutes or until a light gold color (do not overbake)
  • Remove from oven. Increase oven to 350°
  • When logs are cool enough to handle (10-15 minutes), slice with a knife. Okay if completely cooled. Cut straight or on diagonal about ½” in width. Flip side down on baking sheet. Return to oven about 10 minutes or until browned to your preference. Watch not to burn.

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