It’s December 26, and I am completely overdosed on cookies. At this point, I basically never want to see another reindeer shaped sugar cookie again (don’t worry, these feelings go away quite quickly). However, I still have a sweet tooth that needs satisfying. These biscotti do the trick.
To me, biscotti has always seemed like an adult thing. Dry, crumbly, and barely sweet, these cookies are made for coffee, something I did not appreciate earlier in my life. However, now I have realized that biscotti is actually the cookie’s more flavorful, sophisticated cousin. This almond version is delicious. Once again, Cook’s Illustrated has created a superior recipe. With a prominent but not overwhelming almond flavor and a gentle sweetness, these almond biscotti are a perfect after Christmas treat.
recipe from Cook’s Illustrated
1 1/4 cups whole almonds, divided
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
4 tablespoons unsalted butter, melted and cooled
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
Preheat your oven to 325 degrees. Using a ruler and pencil, draw two 8 by 3 inch rectangles spaced generously apart on the back of a piece of parchment paper. Place the parchment paper on a baking sheet.
Pulse one cup of the almonds in a food processor until coarsely chopped, 8 to 10 pulses. Transfer to a small bowl. Process the remaining 1/4 cup of almonds in the food processor until ground into a coarse meal. Add the flour, baking powder, and salt and process until combined. Transfer to a small bowl.
Add the eggs to the empty food processor and process until the eggs are lightened in color and almost doubled in volume. With the food processor running, slowly add the sugar until combined. Add the butter and extracts and process until combined. Transfer the egg mixture to a medium bowl and add half of the flour mixture. Fold gently until combined and then repeat with the second half of the flour. Gently stir in the chopped almonds.
Divide the dough in half. Form the dough into two 8 by 3 inch loaves. Brush lightly with egg wash. Bake the loaves in your preheated oven, rotating halfway through, until they are golden and just beginning to crack, 25-30 minutes. Allow the loaves to cool for 30 minutes. Then, slice each loaf on a slight bias into 1/2 inch slices. Lay the slices on a wire rack set over a baking sheet. Bake until the slices are golden brown on both sides, flipping halfway through, about 35 minutes. Cool completely before serving.