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Almond and Pistachio Biscotti Recipe
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To make almond and pistachio biscotti you will need
Ingredients
| 3 | ounces | milk chocolate | | 7 1/2 | oz | Plain flour | | 4 3/4 | oz | Granulated sugar | | 1 1/4 | teaspoons | Double acting baking powder | | 1/4 | teaspoons | Salt | | 2 1/2 | oz | almond-paste | | 3 | tablespoons | Chilled unsalted butter; cut into l/2-inch cubes | | 2 | large | Eggs plus | | 1 | large | Egg yolk | | 1 | tablespoon | Vanilla extract | | 5 1/4 | oz | Lightly roasted whole almonds (see Note) | | 5 1/4 | oz | Shelled pistachio nuts |
Instructions
Note: To lightly roast almonds, position a rack in the center of the oven
and preheat to 350 degrees F. Spread the nuts in a single layer on a baking
sheet. Roast for 10 to 15 minutes, shaking the pan 2 or 3 times during
roasting, until the nuts are beginning to color. Transfer the nuts to
another baking sheet to stop the cooking process and cool completely. Using
a large, sharp knife, cut the nuts into halves.
1. Position a rack in the center of the oven and preheat to 350 degrees F.
Lightly butter and flour an "insulated" cookie sheet.
2. Using a large, sharp knife, finely chop the chocolate. (Do not use a
food processor, it will chop the chocolate too fine.) Scrape the chocolate
into a small bowl or cup.
3. In a food processor, using the metal chopping blade, combine the flour,
sugar, baking powder, and salt. Process in on/off pulses until blended. Add
the almond paste and butter. Process in on/off pulses until the mixture
forms coarse crumbs.
4. Scrape the flour mixture into a large bowl. Using a rubber spatula stir
in the almonds, pistachio nuts and chocolate.
5. Break the whole eggs into a measuring cup with a pouring spout. Add the
egg yolk and beat with a fork, until blended. Remove 2 teaspoons of the egg
mixture and set aside in a small cup to use later as egg wash. Add the
vanilla to the egg mixture in the measuring cup and stir until blended.
6. Make a well in the center of the flour/nut mixture. Add the beaten
egg/vanilla mixture and using a rubber spatula, stir until the mixture
starts to clump together. Using your hands, form the mixture into a ball.
7. Scrape the dough out onto a lightly floured work surface and with your
hands pat the ball into an 8-inch disk. Cut the disk into 4 equal wedges.
8. With lightly floured hands, gently roll each quarter into a 12-inch log.
Carefully place the logs on the prepared cookie sheet at least 2 inches
apart. Flatten slightly with the heel of your hand to the width of 1 1/4
inches. Lightly brush the logs with the reserved egg wash.
9. Bake for 25 to 35 minutes, until the logs start to brown and bounce back
when gently pressed with a finger. Set the cookie sheet on a wire rack and
cool the logs for 20 minutes.
10. Position one rack in the top third and another rack in the bottom
third; reduce the oven temperature to 325 degrees F.
11. With a long metal cake spatula, carefully transfer the logs to a
cutting surface. Using a sharp, finely serrated knife, cut the logs on the
diagonal into 1/2-inch thick slices. Place the biscotti standing up, 1/2
inch apart on two ungreased "insulated" cookie sheets.
12. Bake an additional 15 to 25 minutes, until the biscotti are dry and the
sides begin to color slightly. Halfway through baking, switch the positions
of the cookie sheets for even browning. Do not overbake.
13. Cool the biscotti on the cookie sheets for 5 minutes. Transfer to wire
racks and cool completely.
Store the almond and pistachio biscotti in an airtight tin in a cool,
dry place for up to two weeks.
This recipe will make 48 almond and pistachio biscotti.
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Mon 10 Mar 2008
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