Welcome to Love With Recipes! Today, we’re diving into the delightful world of Quaresmali Twice Baked Cookies, or as some may call them, biscotti. These scrumptious treats are a fantastic blend of sweet and spicy flavors, with a delightful crunch that makes them perfect for pairing with a hot cup of coffee or tea.
Quaresmali Twice Baked Cookies Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Approximately 30 slices
Description: Make and share this delectable Quaresmali Twice Baked Cookie or Biscotti recipe from Love With Recipes. This recipe transforms simple ingredients into a crispy, twice-baked delight that is both sweet and spiced just right. Whether you’re enjoying them yourself or sharing with friends and family, these cookies are sure to impress.
Category: Dessert
Keywords: Cookie & Brownie, Spicy, Sweet, < 60 Mins
Ingredients:
- 3 tablespoons liquid honey
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup all-purpose flour
- 2 teaspoons ground cloves
- ¼ teaspoon ground cinnamon
- ½ teaspoon baking powder
- 2 tablespoons butter or margarine, softened
- 2 cups whole almonds
- 4 large eggs
- 1 egg (for egg wash)
- 1 tablespoon water
Instructions:
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Toast the Almonds:
- Preheat your oven to 350°F (175°C). Spread the whole almonds on a baking sheet and toast them in the preheated oven for about 6 to 8 minutes, or until they are lightly golden and fragrant. Remove them from the oven and let them cool completely.
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Prepare the Almonds:
- Set aside 2 cups of the toasted almonds for later use. Take the remaining 1 cup of almonds and chop them very finely.
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Make the Honey-Nut Mixture:
- In a medium bowl, mix the finely chopped almonds with the liquid honey until well combined.
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Combine the Sugars:
- Add the granulated sugar and brown sugar to the almond-honey mixture. Stir thoroughly until the sugars are fully incorporated.
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Cream the Butter and Eggs:
- In a large mixing bowl, beat the two eggs until frothy. Add the softened butter or margarine and continue to beat until the mixture is smooth and creamy.
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Mix in the Honey-Nut Mixture:
- Incorporate the honey and nut mixture into the egg and butter blend, beating well to combine.
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Add Dry Ingredients:
- Gradually mix in the all-purpose flour, ground cloves, ground cinnamon, and baking powder. Stir in the 2 cups of reserved whole almonds. Combine everything until you form a stiff dough.
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Shape the Dough:
- Divide the dough into two equal portions. On parchment-lined cookie sheets, shape each portion into a log approximately 12 inches long and 4 inches wide. Flatten the tops slightly and ensure there’s about 4 inches of space between the two logs.
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Bake the Logs:
- Brush the logs with an egg wash made by beating the additional egg with water. Bake in the preheated oven for 20 to 25 minutes, or until the logs are firm and just starting to crack.
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Cool and Slice:
- Remove the logs from the oven and transfer them to a wire rack to cool for about 10 minutes. Once cooled, use a serrated knife to slice the logs into approximately ½-inch thick slices.
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Final Baking:
- Return the sliced cookies to the parchment-lined baking sheet. Bake for an additional 8 minutes, then turn the slices over and bake for another 8 minutes, or until they are toasty and golden brown.
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Cool Completely:
- Allow the twice-baked cookies to cool completely on a wire rack. Once cooled, store them in an airtight container.
These Quaresmali Twice Baked Cookies are perfect for enjoying with your favorite beverage or gifting to friends and family. They can be stored at room temperature in an airtight container for up to a month, keeping their crispy texture and delightful flavor.
Enjoy baking and indulging in these delicious treats, and don’t forget to share the joy with others! 😊🍪
