Years ago, and I am talking YEARS ago, like maybe a dozen, I used
to make Biscotti all of the time. I think it had something to do with a recent
return from Italy, but who knows? I made three different varieties -
double chocolate, spice, and vanilla -- that sat in pretty apothecary jars on
the counter in the kitchen near the coffee station, making it very convenient
(too convenient, perhaps) to grab one with every cup. And then...I stopped. I
have no idea why I stopped, but it may have had something to do with Sam's
carrying big tubs of them. It was so much easier to just buy them rather
than take the time to make them.
I was thinking about this the other day, while having my morning coffee, and tapping my finger against my cookie-less saucer. I was watching the rain fall onto the deck, looking at how green and lush all of the plants were, and I wanted a Biscotti. So, I dusted off our personal cookbook, found a recipe, and decided to give it a bit of a nudge by adding toffee bits. Personally, I think that anything sweet can probably benefit from toffee bits.
This morning while watching the rain and having coffee, I was dunking a Toffee Almond Biscotti into my cup. Ahhhhh.
I was thinking about this the other day, while having my morning coffee, and tapping my finger against my cookie-less saucer. I was watching the rain fall onto the deck, looking at how green and lush all of the plants were, and I wanted a Biscotti. So, I dusted off our personal cookbook, found a recipe, and decided to give it a bit of a nudge by adding toffee bits. Personally, I think that anything sweet can probably benefit from toffee bits.
This morning while watching the rain and having coffee, I was dunking a Toffee Almond Biscotti into my cup. Ahhhhh.
Toffee Almond Biscotti
1 cup sugar
1 stick unsalted
butter, melted
3 tablespoons brandy
1-1/2 teaspoons
almond extract
1-1/2 teaspoons
vanilla extract
1/2 cup whole
almonds, toasted and rough chopped
2/3 cup toffee bits
(I used Heath Bits 'O Brickle)
3 extra-large eggs
2 3/4 cups
all-purpose flour
1 1/2 teaspoons
baking powder
1/4 teaspoon salt
In the work bowl of
a stand mixer, place sugar, butter, brandy, and extracts and mix until
blended. Stir in almonds, toffee bits,
and eggs, mixing briefly. Add flour, baking powder, and salt, and mix until
just combined. Chill dough, covered, 30
minutes.
Preheat oven to 350°F.
When dough has
chilled, divide in half and form two elongated 12” x 2” loaves directly on
a large Silpat- or parchment-lined baking sheet.
Bake until pale
golden, about 30-35 minutes. Carefully transfer loaves to a wire rack and allow
to cool for 15 minutes.
Transfer loaves to a
cutting board and, using a serrated knife and cutting on the diagonal, slice
into ¾” pieces.
Arrange biscotti, cut
side down, on a clean, ungreased baking sheet and bake until golden, 25 to 30
minutes, turning after 15 minutes. Transfer to rack to cool completely.
Makes about 25 cookies
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3 comments:
Your biscotti looks wonderful, the toffee and almond flavors sound delicious!
It's been over 20 years since I made biscotti, but toffee bits caught my attention. Thanks for the recipe!
Sounds good. I love biscotti but I've never made it myself. I'll have to try your recipe. Thanks.
Kristi
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