ALMOND BISCOTTI

No matter how fancy it may sound, an almond biscotti is quite simple to make. You do not require any special ingredient or special skill to make the perfect biscotti. The word 'biscotto' is derived from the Latin words 'bis' and 'coctum' meaning twice and baked respectively. You will be surprised to know that, what is considered a treat today, used to be a convenience food for travelers and legions in the olden times because biscottis literally last forever (well almost!). Their dry and hard texture and ability to soak up liquids made them a perfect accompaniment to wine. Today, of course, many still believe that the perfect way to end a meal is to dip a biscotti in Vin Santo. The biscotti is truly created to be dunked, so, dunk it in coffee, tea, or wine but whatever you do, please make these at home at least once and you will thank me later.

The best part is that it is a great snack to munch on, it is healthy and nutritious. You will not believe, it has no butter and no oil!

Cuisine: Italian

Category: Snack

Preparation time: 20 mins

Cooking time: 40 mins

 

Ingredients:

• 1/2 cup blanched almonds 
• 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 3/4 cup powdered sugar
• 1 egg
• 1/4 cup olive oil
• 1 tsp pure vanilla extract
• pinch of salt
  

Procedure:

1. Preheat oven to 320 F
2. Combine flour, baking powder, and salt in a bowl.
3. In a larger bowl, break the egg, add sugar and vanilla extract. Blend together using an electric hand blender until it turns into a ribbon-like consistency.
4. Now add the flour mixture to this. Mix everything with a spatula.
5. Fold in the chopped blanched almonds. The batter will now be like a dough and sticky.
6. Wet hands and shape the dough like a log.
7. Put in the baking tray and bake for 20 minutes.
8. Allow it to cool and cut into slices as per your preference (not too thick though)
   
9. Place the slices on the baking sheet and bake for 10 mins.
10. Flip the slices and bake the other side for 10 mins.
11. Let them cool down completely and enjoy with tea/coffee.

Chef's notes:

• If you are using whole almonds, toast them prior to use.
• Almond meal can be used in addition to all-purpose flour for forming the dough.
  
• Use almond extract for a stronger flavor.
  
• These can be used for a long time if stored in air-tight jars.

he word biscotto derives from “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). The Roman biscotti were more about convenience food for travelers rather than a pleasurable treat for leisurely diners. Unleavened, finger-shaped wafers were baked first to cook them, then a second time to completely dry them out, making them durable for travel and nourishment for the long journeys—Pliny boasted that they would be edible for centuries. Biscotti were a staple of the diet of the Roman Legions.

Read more at: https://www.thenibble.com/reviews/main/cookies/cookies2/the-origin-of-biscotti.asp

he word biscotto derives from “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). The Roman biscotti were more about convenience food for travelers rather than a pleasurable treat for leisurely diners. Unleavened, finger-shaped wafers were baked first to cook them, then a second time to completely dry them out, making them durable for travel and nourishment for the long journeys—Pliny boasted that they would be edible for centuries. Biscotti were a staple of the diet of the Roman Legions.

Read more at: https://www.thenibble.com/reviews/main/cookies/cookies2/the-origin-of-biscotti.asp

The word biscotto derives from “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). The Roman biscotti were more about convenience food for travelers rather than a pleasurable treat for leisurely diners. Unleavened, finger-shaped wafers were baked first to cook them, then a second time to completely dry them out, making them durable for travel and nourishment for the long journeys—Pliny boasted that they would be edible for centuries. Biscotti were a staple of the diet of the Roman Legions.

Read more at: https://www.thenibble.com/reviews/main/cookies/cookies2/the-origin-of-biscotti.asp