ITALIAN ALMOND COOKIES {PASTE DI ... - ITALIAN RECIPE BOOK
Steps:
- In a huge bowl mix almond flour and sugar.
- In a separate bowl beat egg whites with a whisk just until foamy.Start adding beaten egg whites, leaving about 1 egg white for later. Mix with a spatula.Add honey and almond flavor extract.
- Mix the dough with your hands scooping all the dry ingredients from the bottom of the bowl. The dough should be soft but not too sticky.If the dough feels hard and is not coming together add the remaining egg white.
- Dust your hands with confectioners sugar and take a good chunk of the dough. Roll it lightly on a work surface dusted with confectioners sugar.Cut into about ½ x ½ inch pieces. If you have a kitchen scale you can check each piece by weight. It should be about an ounce or slightly over an ounce.
- Roll each piece of the dough in your palms to form a nice round cookie shape. Set aside on a dusted with confectioners sugar work surface or on a tray.Divide and roll the remaining dough.Roll each cookie in confectioners sugar. NOTE: Make sure to sift it before use to avoid any lumps.
- Arrange cookies on a baking sheet lined with parchment paper. Decorate with candied cherry halves, whole almonds or simply pinch a cookie with your fingers to form an irregular shape - called pizzicotti.
- Bake in a preheated to 350F/ 175C oven for 15-20 minutes.
- After 10 minute mark check on your cookies to adjust baking time. It mainly depends on your oven. The cookies should start to get a light color on top and on the bottom.
CLASSIC BISCOTTI RECIPE - 4 WAYS - KRISTINE'S KITCHEN
This classic biscotti recipe makes the best biscotti cookies! A basic biscotti recipe plus recipes for almond biscotti, chocolate biscotti and cranberry orange biscotti. These homemade biscotti cookies are easy to make and perfect for holiday gifts and cookie trays!
Provided by Kristine
Categories Dessert
Total Time 80 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 20
Number Of Ingredients 43
Steps:
- Classic Biscotti
- Chocolate Biscotti
- Almond Biscotti
- Cranberry Orange Biscotti
Nutrition Facts : ServingSize 1 biscotti, Calories 84 kcal, CarbohydrateContent 14 g, ProteinContent 2 g, FatContent 3 g, SaturatedFatContent 1 g, CholesterolContent 21 mg, SodiumContent 75 mg, FiberContent 1 g, SugarContent 6 g
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I don't know where my mother got this recipe but it produces the best biscotti I have ever had- and I am Italian so I have eaten A LOT of biscotti. Also, I will be publishing the chocolate version of this recipe which is also to die for.
I've also made these with 1/4 cup dark chocolate chips and 2/4 cups hazelnuts in place of the almonds. For a sweeter variety, I have also mixed 1/2 cup almonds with 1/4 cup butterscotch chips. I have also made them plain without nuts when I've been low on ingredients. You can't mess up this recipe- it's fool-proof!.
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- Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.
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Total Time 80 minutes
Category Dessert
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Reviews 5
Total Time 1 hours
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- Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.
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