Diane's Delicious Biscotti
Diane's Delicious Biscotti are the perfect sweet treat for coffee lovers and dessert enthusiasts alike. These crunchy, almond-flavored delights are ideal for dunking in your favorite hot beverage or dessert...
Diane's Delicious Biscotti are the perfect sweet treat for coffee lovers and dessert enthusiasts alike. These crunchy, almond-flavored delights are ideal for dunking in your favorite hot beverage or dessert wine. Moreover, their versatility makes them suitable for various occasions, from breakfast to after-dinner indulgence.
The preparation of these biscotti is surprisingly simple, yet the results are impressive. First, you'll create a dough using a mixture of eggs, sugar, and a variety of nuts. Then, you'll shape the dough into logs and bake them until golden brown. Finally, you'll slice and re-bake the cookies to achieve their signature crunch.
One of the best things about this recipe is its flexibility. You can customize the nut mixture to suit your preferences, adding raisins for extra sweetness if desired. Additionally, the almond extract enhances the overall flavor profile, giving these biscotti their distinctive taste.
Whether you're enjoying them with your morning coffee or serving them as an elegant dessert, Diane's Delicious Biscotti are sure to impress. Their long shelf life also makes them an excellent choice for gifting or keeping on hand for unexpected guests. In conclusion, these biscotti offer a delightful combination of texture and flavor that will satisfy any sweet tooth.
Prep Time: 25 min
Cook Time: 30 min
Yield: 18 pieces
INGREDIENTS for Diane's Delicious Biscotti
- 1 cup Sugar
- 3-4 Eggs
- 2 cups mixture of Sprouted almonds, walnuts, pecans, hazelnuts (raisins optional)
- 1/4 tsp Almond Extract
- 1 1/2 tsp Baking Soda
- 1 1/4 cup flour
INSTRUCTIONS for Diane's Delicious Biscotti
- Preheat your oven to 350F
- Line a cookie sheet with parchment paper and set aside
- Beat egg whites until they are fluffy; set aside
- In a medium bowl, beat eggs yolks with the sugar until blended
- Add in nut mixture, almond extract, baking soda and flour to the egg yolk and sugar mixture
- Fold in beaten egg whites
- Lay out your mixture in two logs on parchment covered cookie sheet. The logs will be approximately 10-12 inch long by 2-3 inch wide and at least 4" apart. If dough is too sticky to easily work with, lightly dust with flour and lightly powder your hands with a thin layer of flour.
- Bake for 30 min then slice in 1 inch pieces
- Flip the dough so the cut side is down and return it to your oven
- Turn your oven off and leave the biscotti in the oven for an hour