Saturday, December 20, 2008
adapted from Baking From my Home to Yours
by Dorie Greenspan
1 1/2 cups of flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1/2 cup of yellow cornmeal
8 tablespoons of unsalted butter, softened
1 cup of sugar
2 large eggs
1 1/2 teaspoons of pure almond extract
3/4 cup of sliced almonds, blanched or unblanched
1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. Whisk the flour, baking powder, salt and cornmeal together. (If you are adding ground spices, add them to this mixture before combining.)
3. Beat the butter and sugar together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth and creamy. Beat in the almond extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You'll have a soft, stick-to-your-fingers dough that will ball up around the paddle or beaters. Scrape down the paddle and bowl, toss in the almonds and mix just to blend.
4. Scrape half the dough onto one side of the baking sheet. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1/2 inches wide. The log will be more rectangular than domed, and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of the baking sheet.
5. Bake for 25 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes.
6. Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices. Return the slices to the baking sheet, setting them again on the same sides as before and slide the sheet back into the oven.
7. Bake the biscotti at 350F for another 25 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature.
These biscotti are perfect- I have been so busy baking sweet treats that I really needed something not so sweet that would go just right with a cup of espresso...and this cookie really
is the perfect choice.