Almond biscotti

Here's a recipe that I've made a few times already this year and didn't write it up until now. Good for snacking, potlucks, gift giving, etc. Not that healthy but better than what you can buy at the store.

The Foodening Blog - almond biscotti ready for eating

Ingredients

4 c. unbleached all-purpose flour
2 c raw almonds (or unsalted roasted almonds)
4 eggs
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 c. organic cane sugar
1 c. unrefined coconut oil
2 tsp vanilla extract

2 tsp almond extract

Directions

1. Reserve 1/2 c flour. Sift dry ingredients together (flour, baking powder, salt).

2. Whisk eggs, vanilla extract, almond extract, sugar together

3. In skillet, toast raw almonds until the almonds have changed color (darker brown) but not so long that the almonds burn. Skip this step if using pre-roasted almonds.

4. Coarsely chop almonds and combine with 1/2 c. flour. Stir to combine.

5. On a normal day, the coconut oil will be solid. Heat the coconut oil in a small pan over low-medium heat until melted. Let cool to room temperature before adding to the dough.

6. Mix everything together.

Shaping and baking. The dough will spread somewhat during its first bake session, leave at least two inches between bars of dough. This is ok. After the first bake, simply use a sharp edged knife or pastry knife to separate the logs.

The Foodening Blog - biscotti dough after the first bake

Bake at 340 F for 30 minutes.

Remove from oven. Slice loaves diagonally into 3/4" to 1" pieces. Then place cut side up onto the baking tray.

Bake at 330 F for 10-15 minutes, or until the edges are lightly browned.

A note on the coconut oil: Using unrefined coconut oil passes a coconut flavor to the cookies.

Pumpkin Cranberry Biscotti

This isn't the cookie-like Americanized textured biscotti that Trader Joes has; this "cookie" is rather hard and is best dipping it with hot tea or coffee. It's a pretty simple recipe with simple ingredients and simple steps. It's certainly different than the super sweet treats that are typically made for T-day weekend.


Ingredients

3 c. unbleached wheat flour
1 c. brown sugar, packed
2 tsp baking powder
1/2 tsp sea salt
2 tsp pumpkin pie spice (see below)
1/2 c. cooked pumpkin, fresh or canned
2 eggs
1 tbsp vanilla
1/2 c. dried sweetened cranberries
1/4 c. raw pumpkin seeds
1 tbsp butter, melted (optional)

Pumpkin Pie Spice

Lots of websites and cookbooks give different ratios for this spice blend. This blend works for pies and cookies.

1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger

Directions

Preheat oven to 350 degrees F.

1. In a large bowl, whisk together flour, brown sugar, baking powder, salt, and spices.

2. In a smaller bowl, whisk together pumpkin, eggs, vanilla, and melted butter.

3. Add in pumpkin seeds and cranberries. Mix together wet with dry ingredients until well combined.

4. Take a large glob of dough and shape it into a log. Flatten it on a parchment paper-lined baking sheet and repeat with remaining dough. The "logs" should be about 3-4" wide (this will become the length of the finished cookie) and no longer than 12" long (so all the dough will fit on one baking sheet). 

Unbaked "logs" of biscotti

The dough logs should not be touching each other as the baking powder will cause the biscotti to rise slightly. Bake for 25 minutes and remove when logs are slightly browned on top.

Slice logs diagonally (?) using a very sharp knife or serrated knife, the latter will cause tears in the dough if you rush cutting these.

5. Place slices cut-side down onto the same parchment-lined baking sheet and bake 12-15 minutes or until dry. Can let cool in oven on the baking sheet or removed to cool on a wire rack.

Biscotti ready for second baking session