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Toasted Almond Biscotti


Yield: About 60 biscotti

  • 1 cup whole blanched almonds [237ml]
  • 2 3/4 cups flour, plus flour for work surface [344g]
  • Pinch of salt
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 4 large eggs
  • 1 cup sugar
  • 1 teaspoon almond extract


Total time: 1 hour

  1. Preheat oven to 350 degrees [180°C]. Spread the almonds on a baking sheet, place in the oven and toast for about 15 minutes.
  2. Meanwhile, sift the flour, salt, baking soda and baking powder together and set aside.
  3. Beat the eggs lightly, just until they are blended in a mixing bowl with a whisk or in an electric mixer. Remove two tablespoons of the egg mixture to a small dish and set aside. Beat the sugar and almond extract into the remaining eggs until blended. Stir in the flour mixture to form a soft dough.
  4. When the almonds are toasted, remove them from the oven and transfer them to a bowl. Line the baking sheet with parchment paper.
  5. Divide dough in half and place one portion on well-floured work surface. With floured hands, pat into a six-inch square. Scatter half of almonds on dough and press them into surface. Roll dough into cylinder about 2 inches in diameter and 12 to 15 inches long. Place on parchment-lined baking sheet. Repeat with remaining dough. Brush the tops of both cylinders with the reserved egg.
  6. Place in the oven and bake about 15 minutes, until golden and firm to the touch. Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, standing them up, and return them to the oven. Bake another 20 minutes, until they are crisp and dry. Allow to cool completely before storing or serving.