Sunday, November 13, 2011

Biscotti with Almonds

I spent part of my day folding newspapers into a samurai outfit, another part of it hanging laundry, and another part of it making shepherd's pie. Even though I made pie and had leftovers for pie rolls, thanks to that cookbook I recently finished for Nansai Sensei, I had a hankering for crunchy biscotti with almonds. My husband said I could make them again.
Biscotti with Almonds
Biscotti with Almonds
Whole Almonds, 150 gm
Flour, 180 gm
Cornstarch, 20 gm
Baking Powder, 1 tsp
Sugar, 100 gm
Eggs, 2, mixed together
Lemon peel, from 1 lemon or 1 tsp

Roast almonds at 150ºC (300ºF) for about 10 minutes until crunchy. Remove from oven and cool down. Sift together: flour, cornstarch, and baking powder; repeat. Whisk in sugar and lemon peel. Whisk together eggs and pour into flour mixture. Using a spatula, cut egg mixture into flour until all of the flour is moistened and clumping together forming a kind of dough. Add almonds and distribute evenly. Form dough into a large rectangle approximately 4" x 10"; press down to insure even thickness throughout. Bake on parchment paper lined baking sheet at 170ºC (340ºF) for 20 minutes. Remove from oven and cut into 1 1/2  cm (2/3") diagonal slices. Bake slices at 150ºC (300ºF) for 12 to 15 minutes until crunchy. Remove to cooling rack. Keep in air tight container.