Certainly! Here’s a beautifully crafted recipe for Carquinyolis—Almond Biscotti that you can share on “Love With Recipes”:
Carquinyolis – Almond Biscotti 🍪✨
Prep Time: 6 hours
Cook Time: 30 minutes
Total Time: 6 hours 30 minutes
Servings: 20
Category: Dessert
Keywords: Cookie & Brownie, Fruit, Nuts, European, For Large Groups
Description
If you’re on the hunt for a delightful, crispy treat that’s perfect for sharing, look no further than this exquisite recipe for Carquinyolis—Almond Biscotti. This classic Italian biscotti, lovingly adapted from a cherished SAVEUR magazine recipe, brings together the irresistible crunch of almonds with a hint of aromatic spice. Perfect for enjoying with a cup of coffee or giving as a gift, these biscotti are bound to become a staple in your baking repertoire. Dive into this recipe and treat yourself and your loved ones to a batch of these delectable delights!
Ingredients
- 3 large eggs 🥚
- 1 cup confectioners’ sugar 🍰
- 1 cup all-purpose flour 🌾
- 1 teaspoon ground cinnamon 🌿
- 1 teaspoon active dry yeast 🌟
- 1 lemon, zest finely grated 🍋
- 1 1/4 cups whole almonds, toasted 🌰
Instructions
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Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This step ensures that your biscotti will bake evenly and develop that perfect golden-brown crust.
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Prepare the Baking Sheet: Line a baking sheet with parchment paper, creating a non-stick surface for your biscotti. Set this aside for later use.
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Beat an Egg: In a small bowl, beat 1 of the eggs until well mixed. Set this bowl aside as it will be used for brushing the biscotti before baking.
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Mix the Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioners’ sugar, flour, ground cinnamon, active dry yeast, and lemon zest. Mix these ingredients together until well blended.
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Add the Eggs: Beat the remaining 2 eggs, one at a time, into the mixture on high speed, making sure each egg is fully incorporated before adding the next. The dough should start to come together and become slightly sticky.
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Fold in the Almonds: Gently fold the toasted almonds into the dough using a spatula or wooden spoon. This will ensure the nuts are evenly distributed throughout the biscotti.
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Shape the Dough: Turn the dough out onto a well-floured surface. Divide it into two equal portions. Lightly flour your hands to prevent sticking and shape each portion into a slightly flattened cylinder, approximately 3 inches wide and 14 inches long.
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Transfer to Baking Sheet: Carefully transfer the dough cylinders to the prepared baking sheet, placing them about 4 inches apart to allow room for expansion during baking. Brush the tops of the dough cylinders with the beaten egg you set aside earlier, giving them a shiny finish.
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Bake the Biscotti: Place the baking sheet in the oven and bake for about 30 minutes. To achieve a crisp texture, mist the dough and oven with water from a spray bottle every 10 minutes. This will help the crust become shiny and a deep brown without burning.
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Cool and Slice: Once baked, remove the biscotti from the oven and let them cool slightly on the baking sheet. After cooling for about 10 minutes, slice the biscotti on the bias into 1/2-inch thick pieces. This diagonal slicing gives the biscotti their classic shape and texture.
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Final Cooling: Transfer the sliced biscotti to a wire rack to cool completely. This step is crucial for achieving the signature crunch.
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Storage: Store the cooled biscotti in an airtight container. They will stay fresh for up to 3 days, though they’re so delicious they might not last that long!
Enjoy your Carquinyolis—Almond Biscotti with a cup of coffee, tea, or even as a delightful addition to your holiday cookie platter. These crispy, nutty treats are sure to be a hit wherever you serve them! 🌟🍪🎉
