• Farmer's All Natural

Biscotti is the plural form of biscotto...

The word originates from the medieval Latin word biscoctus, meaning "twice-cooked". It characterized oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of the Roman legions. This twice-baked cookie is oblong-shaped, dry, crunchy, and is often dipped in hot tea, coffee or milk..... we just like to call them yummy.



Ingredients

10 tablespoons unsalted butter softened to room temperature

1 1/3 cups sugar

3 large eggs

2 teaspoons vanilla extract

3 1/4 cups all-purpose cups flour

1 Tablespoon baking powder

3/4 teaspoon salt

2/3 cup slivered almonds

Instructions

Preheat oven to 350Line a cookie sheet with parchment paper and set aside.Using a stand mixer or an electric hand mixer, beat together butter and sugar until creamy and well-combined.Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.Gradually add flour mixture into butter mixture, stirring until completely combined. Stir in almonds.Using lightly floured hands, divide dough into two equal pieces and place on prepared baking sheet. Form dough into two separate logs approximately 10-12" long by 2-3" wide, and be sure to space them at least 4" apart as biscotti will spread (you may use separate cookie sheets to bake, if needed).   If dough is too sticky, lightly dust with additional flour and lightly powder your hands with a thin layer of flour.Bake 30 minutes on 350 or until golden brown.  Remove from oven and allow biscotti to cool completely.Once cooled, slice loaves diagonally into slices about 1 1/2" thick. Place biscotti cut-side down on parchment paper lined cookie sheet.Return to 350 oven and bake for 10 minutes. Flip each biscotti over gently, and then bake another 10 minutes on 350Biscotti should be lightly golden brown when finished baking.Allow to cool completely.Biscotti should be stored in an airtight container at room temperature and will keep for several weeks.

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