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unblanched almonds pistachios unsalted butter sugar flour anise seeds baking powder lemon salt eggs egg white
Viewed: 2 - Published at: 7 years agoIngredients
- Whole unblanched almonds 3/4 cup (4 ounces; 100 grams)
- Whole pistachios 1/3 cup (1.6 ounces; 50 grams)
- Cold unsalted butter, cubed 7 tablespoons (3.5 ounces; 100 grams)
- Granulated sugar 3/4 cup (5.25 ounces; 150 grams)
- All-purpose flour 2 cups (8.8 ounces; 250 grams)
- Anise seeds 1 tablespoon (0.3 ounces; 8 grams)
- Baking powder 1 teaspoon (0.2 ounces; 6 grams)
- Grated zest of 1 lemon
- Pinch of salt
- 2 large eggs
- 1 large egg white, beaten
Method
- Prepare the biscotti.
- Preheat the oven to 300F (150C).
- Spread the almonds and pistachios evenly on a baking sheet and place in the oven.
- Toast for about 30 minutes, until they are golden brown.
- You will be able to smell the nuts when they are ready.
- A good test is to break a nut in half and check to see if it is light brown on the inside.
- Toasting the nuts brings out their natural flavor.
- Remove them from the oven and allow to cool completely on the baking sheet on a wire rack.
- Place the remaining ingredients in a large mixing bowl and beat with an electric mixer on medium speed until well combined, about 5 minutes; the mixture will hold together in a soft dough.
- Add the cooled toasted nuts and mix until they are evenly incorporated, about 1 minute.
- If you are using a hand-held mixer, you may want to knead in the nuts by hand to avoid burning out the motor of the mixer.
- Remove the dough from the mixing bowl and place on a very lightly floured work surface.
- If the dough is sticky and hard to work with, it is too soft.
- To fix this, flatten it into a disk, cover with plastic wrap, and place it in the refrigerator for a minimum of 1 hour.
- (When the butter in the dough gets cold, the dough will stiffen.)
- Remove from the refrigerator and proceed.)
- Preheat the oven to 350F (175C).
- Divide the dough into three equal pieces.
- Use the palms of your hands to roll each piece on the lightly floured work surface into a rope 1 to 1 1/2 inches in diameter.
- Each rope should be even and fit on your baking sheet lengthwise.
- If the dough sticks to your hands or to the work surface as you are rolling it, dust it lightly with flour.
- Roll firmly to remove any trapped air bubbles.
- (At this stage, you can wrap the dough well in plastic wrap and freeze for up to two weeks.
- Bring it back to room temperature before baking.)
- Place two of the biscotti ropes on a parchment paper-covered baking sheet.
- You will only have room for two because they spread as they bake.
- With a pastry brush, lightly brush each rope with the egg white; this will add shine to the baked biscotti.
- Bake until golden brown, about 30 minues.
- Remove from the oven and let cool slightly on the baking sheet.
- Use a serrated knife to slice the biscotti on a diagonal into 1/2-inch thick cookies.
- If you do this while the biscotti are still warm, they will not crumble.
- The biscotti will harden as they cool.
- If they are still soft when you slice them, place the slices on a baking sheet and bake at 300F (150C) for another 10 to 15 minutes.
- Repeat the baking and cooling procedure with the remaining biscotti rope.
- Store in an airtight container at room temperature for two to three weeks.