πͺ Anna’s Twice Baked Almond Biscotti πͺ
What is it?
Anna’s Twice Baked Almond Biscotti is a classic Italian cookie known for its crunchy texture and rich almond flavor. These biscotti are baked twice, which gives them their distinctive hardness and makes them perfect for dipping in coffee, tea, or dessert wine.
History:
Biscotti, which means “twice-cooked” in Italian, have a long history dating back to ancient Rome. However, the modern version of biscotti, including the almond variety, became popular in Italy during the Renaissance. They were originally made as a portable, long-lasting food for travelers and soldiers due to their low moisture content, which ensured a longer shelf life.
Components:
To make Anna’s Twice Baked Almond Biscotti, you’ll need the following ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups whole almonds, toasted
- Zest of one lemon or orange (optional)
- 1/2 teaspoon almond extract (optional)
Steps to Prepare:
-
Preheat the Oven: Preheat your oven to 350Β°F (180Β°C) and line a baking sheet with parchment paper.
-
Toast the Almonds: Spread the whole almonds on a separate baking sheet and toast them in the oven for about 8-10 minutes until they are fragrant and lightly browned. Remove and let them cool.
-
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
-
Cream Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until it’s light and fluffy.
-
Add Eggs and Flavorings: Beat in the eggs one at a time, followed by the vanilla extract (and almond extract and citrus zest if you’re using them).
-
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Then fold in the toasted almonds.
-
Shape into Logs: Divide the dough in half and shape each half into a log, about 12 inches long and 2 inches wide. Place them on the prepared baking sheet, leaving space between them.
-
First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden brown and firm to the touch.
-
Cool and Slice: Allow the baked logs to cool for about 10 minutes. Then, using a sharp knife, slice them diagonally into 1/2-inch-wide pieces.
-
Second Bake: Arrange the biscotti slices cut-side down on the baking sheet and return them to the oven for an additional 10-15 minutes, or until they are dry and crisp.
-
Cool Completely: Let the biscotti cool completely on a wire rack.
-
Enjoy: Your delicious Anna’s Twice Baked Almond Biscotti is ready to be enjoyed with your favorite beverage!
Total Time:
The total time needed to prepare Anna’s Twice Baked Almond Biscotti can vary, but it typically takes about 2 hours from start to finish, including baking and cooling time.
Enjoy these delightful biscotti with a βοΈ or π· for a truly indulgent treat!
Certainly, here is the nutrition information for Anna’s Twice Baked Almond Biscotti:
Nutrition Facts (Per Serving – 1 biscotti, approximately 25g):
- Calories: 100
- Total Fat: 4.5g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 45mg
- Total Carbohydrates: 13g
- Dietary Fiber: 0g
- Sugars: 5g
- Protein: 2g
Health Information:
- These biscotti are relatively low in calories, making them a reasonable snack option.
- They contain a moderate amount of total fat, with only a small portion being saturated fat.
- There is no dietary fiber in biscotti, which means they may not contribute to your daily fiber intake.
- The protein content is modest, making them a light source of protein.
It’s worth noting that biscotti are a sweet treat, and while they can be enjoyed in moderation, they should be part of a balanced diet. Additionally, individual serving sizes may vary, so be mindful of portion control when enjoying these delicious cookies.
