You must be wondering- why the whole baking thing so early when EASTER is still 5 days away ????? I know but the cold, snowy outside completely lured me into baking some warm, decadent sweet treats, all inside. I couldn’t but share the snap shots of the snow covered trees and roofs, that I captured on my camera.
Overlooking the snow, all I could think of was the aroma of the freshly baked BISCOTTI that would swamp my house if I baked. So this thought got me going into the pre Easter baking mode.
Fortunately I had all the ingredients in my pantry except for the almond paste, so I got one from the neighboring store. For this biscotti recipe, I used the pre-ground almond paste, but you could make your own at home by following the recipe here. So lets get started:-
INGREDIENTS
1 stick ( 8 tablespoons ) very cold butter
1 3/4 cups flour1/2 cup sugar1 teaspoon baking powder1/4 teaspoon salt1 cup sliced almonds4 large egg whites (no larger)1/2 teaspoon vanilla extract
DIRECTIONS
- Preheat oven to 350°F. Line a cookie sheet with parchment or foil
- Add Almond Paste, butter, flour, sugar, baking powder and salt into a medium size mixing bowl.
- Mix together well, with a fork until crumbly. Add the sliced almonds.
- Whisk together egg whites and vanilla separately in a bowl until frothy. Add to the crumbly mixture. Mix until the dough holds together. Turn out onto a lightly floured counter.
- Roll the dough into a 2 inch thick log. Cut in half and roll each piece 10 inches long.
- Transfer rolls to cookie sheet. Flatten to 3/4 inch thickness.
- Bake 30-35 minutes or until golden. Cool cookie sheet on wire rack for 10 minutes.
- Cut into 3/4″ diagonal slices. Return to cookie sheet, cut side down. Bake 10-15 minutes or until golden. Flip and bake 10-15 minutes more.
- Cool on a wire rack, store in air-tight container for 2-3 weeks and enjoy every single day.
Hope you enjoy it as much as we are enjoying it !!!!!
Thanks for stopping by
XO
SAUMYA
These were yum!