Almond Biscotti- The Girl in the Apron- Lizzy McAvoy

Описание: Note from The Girl in the Apron:

I love to sing, write songs, produce and cook! But I have a deep love and passion for animals. So it only feels natural to introduce you all to the newest member of our family, Biscotti. Biscotti is a short haired guinea pig. He was found wandering alone in a park and was rescued by a Good Samaritan. He was in the care of Clover Patch Sanctuary (a local small mammal and waterfowl rescue organization) here in Nashville TN. We met for the first time at the rescue and it was love at first sight. He is a very sweet boy with a healthy appetite for tomatoes and curly kale.

So since this is a cooking show after all, in honor of this fluff ball and his namesake, we’re making Homemade Almond Biscotti. This is a delicious Italian cookie that is sweet, flavorful and crunchy. I love this tasty treat first thing in the morning with my cup of coffee. It’s quick, it’s easy and here’s how you do it!

Find out more about guinea pig rescues and adoption! Happy Baking xo

Almond Biscotti

Lizzy McAvoy- The Girl in the Apron

INGREDIENTS:

2 1/4 cups all purpose flour

1 1/2 teaspoon baking powder

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup vegetable oil

3 large eggs (room temperature)

1/2 cup whole dry roasted almonds, roughly chopped

1 tablespoon pure almond extract

1/2 teaspoon pure vanilla extract

HERE’S HOW YOU DO IT:

Preheat oven to 325° F.

In a medium bowl, add flour, baking powder, granulated sugar and brown sugar. Mix together.

In a measuring cup, measure out oil. Add eggs to oil and whisk together in measuring cup. Add oil/egg mixture to dry ingredients as well as almond and vanilla extract. Using an electric hand mixer, mix today wet and dry ingredients. (You can mix by hand, however I found the hand mixer to be easier.) Mix in chopped almonds.

On a parchment lined cookie sheet, dump dough into the center of the cookie sheet. Dough will be greasy and easy to work with. Using your hands, shape dough in a log. Dimensions should be roughly be 14.5” Long x 4” Wide x ¾” Thick.

Bake biscotti dough for about 40 minutes or until golden brown in color and firm. Allow to cool slightly for about 10 minutes.

Remove biscotti from the baking sheet and place on a cutting board.

Using a sharp knife, slice cookies at an angle about ¾”- 1” inch thick. (I cut mine 1” thick.)

Place slices back on the baking sheet (cut side up), and place them back in the oven. Re-bake the biscotti for about 15-20 minutes. Remove from oven and flip over to other cut side. Place back in the oven and bake for an additional 15-20 minutes (longer if you want the biscotti crispier).

Remove from the oven and place on a wire rack to cool completely.

Enjoy with your morning coffee or tea, afternoon snack or dip halfway in chocolate to create a delicious dessert.