this biscotti recipe reminds me of my grandparents. it is such a traditional italian cookie to make & tastes so good dipped in espresso. actually though, is there any other way to eat a biscotti? i prefer a more traditional flavoured biscotti like almond, as i seriously love anything that incorporates the flavour of almond or amaretto. to get maximum flavour i used lorann oil's almond bakery emulsion (canadians- you can find this at bulk barn or michaels). the flavour it provides is amazing both in the cookie dough & once it is baked. the difference between an extract & emulsion is that the warm, nutty flavour of almond won't bake out once exposed to heat.
- 1/2 cup unsalted butter, melted
- 1 cup raw sugar
- 2 teasoons lorann oil's almond bakery emulsion
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 egg yolk (reserve the white)
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup almonds, toasted & roughly chopped
- preheat oven to 350 degrees.
- in a large mixing bowl whisk together the butter, sugar, almond emulsion, vanilla extract, eggs & egg yolk until smooth.
- sift in the flour baking powder, salt & nutmeg. stir until dough comes together.
- fold in the almonds.
- transfer dough to a line baking sheet & shape into a wide loaf shape. brush with reserved egg white & sprinkle with additional sugar if desired.
- bake for 25 minutes or until golden brown.
- lower oven to 300 degrees & let the loaf cool for 15 minutes.
- slice into one inch thick biscottis & place back on the baking sheet cut side down.
- bake for an additional 15 to 20 minutes, depending on how crispy you like your biscotti.
- serve with espresso!