![]() Use an offset spatula to transfer the logs to a cutting board. As soon as the logs are out of the oven, reduce the oven temperature to 300 degrees.ġ0. Transfer the baking sheet to a wire rack to cool for 15 minutes.ĩ. When the logs are fully baked, a skewer inserted into the middle of each one will come out clean. Transfer to the oven and bake for 35 to 40 minutes, turning the position of the baking sheet from back to front, or until the logs are set and golden. Use the metal spatula to neaten the long edges of the logs, if necessary.Ĩ. With wet fingers, smooth the top and sides of each log. Repeat with the remaining dough on the other side of the baking sheet, setting it 5 inches from the first log. Using a long, flexible metal spatula, smooth it into a log. With a sturdy spatula, using half of the dough on one side of the baking sheet, place large dollops in a 12-inch-long band that is about 2 to 3 inches wide. With a rubber spatula, scrape down the sides of the bowl often. With the mixer set on its lowest speed, beat in half of the flour mixture, then beat in the remaining flour mixture with the almonds. Add the almond paste mixture with the vanilla extract. Add the remaining 1/2 cup sugar and beat for 2 minutes. In an electric mixer, beat the eggs at medium speed for 1 minute. In a bowl, whisk the flour, baking powder, baking soda, and salt until blended.ĥ. Pulse the mixture quickly on and off until it is reduced to small flecks set aside.Ĥ. In a food processor, scatter the almond paste crumbles in the work bowl. Have another sheet of parchment on hand.Ģ. Line a baking sheet with parchment paper. Ounces almond paste (a little less than half of a 7-ounce tube), crumbledĬups unsalted dry-roasted almonds, coarsely choppedġ. Layer them in cellophane bags to give as gifts or keep on hand for a little nibble if friends drop by during the holidays. ![]() ![]() Cool the logs a little before slicing them on a diagonal and returning them to the oven to brown. You form two long logs on a baking sheet, smooth the tops with wet fingers, and bake them until firm. The almond paste is whirred in a food processor with sugar until it forms small flecks they melt in the dough. ![]() What makes these nutty, crunchy biscotti oustanding is the addition of crumbled almond paste and sugar in the dough, along with chopped unsalted, dry-roasted almonds. ![]()
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