Italian Almond Biscotti

When i first heard the name Biscotti a few years back, actually i was surprised ! The old ladies back home in India used to say Biscotti for Biscuits & we used to laugh at them. Were they trying to say it in Italian?? haha....i don't know how did they get this....


Saying about this recipe, these are twice-baked cakes or breads which could be stored for long periods of time.  Twice-baked in the sense that the loaf of dough is cut while it is half baked & then it's baked again till completely done.It is made dry and crunchy; just like our rusks. But inspite of the fact that biscottis don't need butter or oil, these are rich in almonds ,pistachios or any other dried fruits.

 When i made this first, the whole biscotti was crushed lik hell !! I was wondering what was my mistake!! I had followed the recipe as it was in the book, but what happened was my oven requires much less temperature than other ovens which i always forgets. So when it was time to cut the dough, it was overdone & i couldn't slice it accordingly. So this time , I was much careful; but still I think ,have to try some more attempts to get it right.


As a variation ,I had dipped half of the biscottis in melted chocolate . Kids just loved it...Even my daughter helped me in dipping & also u can see her zigzag designs on some of them...


Ingredients: (makes 48)


7 oz or 200 gm whole unblanched almonds( I took 150 gms only)
7 1/2 oz or 215 gm plain flour
3 1/2 oz or 100gm sugar
1/8 tsp salt
1/8 tsp saffron powder
1/2 tsp baking soda or bicarbonate of soda
2 eggs
1 egg white ,lightly beaten


Method:
1. Preheat a 375 F/190 C/ Gas 5 oven.


2. Spread the almonds in a baking tray and bake until lightly browned, about 15 mts(only 10 mts n my oven). When cool, grind 2 oz or 55 gms of the almonds in a food processor, blender, or coffee grinder until pulverized. Coarsely chop the remaining almonds in 2 or 3 pieces each. Set aside.Please don't cut the almonds in chunks which would be difficuilt to slice the loaf & not thin too.


3. Combine the flour, sugar, salt, saffron, bicarbonate of soda and ground almonds in a bowl and mix to blend. I didn't have saffron powder so i added saffron along with the almonds while grinding.Make a well in the centre and add the eggs. Stir to form a rough dough. Transfer to a floured surface and knead until well blended. Knead in the chopped almonds.If it is sticky add a bit oil on your palms.


4. Divide the dough into 3 equal parts. Roll into logs about 1 in or 2.5 cm in diameter & press evenly. Place on one of the prepared sheets, brush with the egg white and bake for 20 mts.If you are doing it for the first time, then u may try with one log at first & bake it till it slightly turns its colour & almost firm to touch. Don't leave it to bake completely. In my oven, baking for 10 mts was enough. Remove from the oven. Leave it to cool completely.

5.  Line same baking sheet with parchment paper. Cut each log crosswise into generous 1/2-inch-thick slices with a very sharp knife.Stand biscotti upright, spacing about 1/4 inch apart, in 3 rows on prepared baking sheet. 

6.Return the slices on the baking sheets to a reduced temperature;ie;  275 F/140 C/ Gas 1 oven and bake for 20-25 mts more.(biscotti may be soft but will firm as they cool). Transfer to a rack to cool. 

((pic: 5 &6- simpledailyrecipes.com & dinnerwithjulie.com--googled for your reference)


7.Line another large baking sheet with parchment paper. Place 8 ounces chopped milk or white chocolate in medium glass bowl. (this is for half of the biscottis). Microwave for 1 minute. then mix it nicely. Or u can keep this bowl on pan of hot water & double boil it.

8. Dip 1 end or 1 side of each biscotti in chocolate; place on baking sheet. Chill until chocolate is set, about 30 minutes.
U can chill upto 5 days or freeze upto 2 weeks. (if dipped in chocolates). otherwise u can store it in room temperature stored in airtight containers.