I mentioned on Facebook this week that Fernando, my husband, makes the best biscotti eva. A friend asked for a photo and another for the recipe. Here you go! Warning: You will NEVER buy store bought biscotti again. Enjoy with your favorite hot beverage!
1/4 tsp of salt
1 tsp of baking powder
2/3 tsp of almond extract (vanilla extract also works)
1 egg white
120 grams of butter, unsalted (melted) (4.2oz)
110 grams of sugar (3.9oz)
220 grams of unbleached flour (7.8oz)
2/3 cup of pecans lightly chopped in the blender
1/2 cup of sliced/shaved almonds
Preheat the oven to 365 F
Beat the egg white and reserve
Mix the flour, baking powder and the salt.
In another bowl, mix well the sugar, the melted butter, the eggs and almond extract.
Pour this mix over the flour and beat until it forms a dough.
Add the pecans and the almonds and mix well.
Divide the dough in 3 parts.
Take each part and tap them into rectangles of 1-1/2 inch wide.
Place the rectangles on baking pan lined with baking paper.
Brush the rectangles with the beaten egg white.
Bake in the preheated oven for approx. 18-20 mins or until it turns golden.
Take the pan out of the oven and reduce the temperature to 320F.
Wait until the biscotti are almost cold (not totally cold or you won’t be able to cut them),
cut the biscotti gently in diagonal slices (+- 3/4inches thick).
Return the slices to the oven at 320F for approx. 8-10 minutes, for a final bake(*)
Keep an eye so the biscotti won’t be over baked.
(*) Biscotti is an Italian word that means baked, cooked twice.