Recipe of the Week
 
Basic biscotti cookie
 
Courtesy of
Richard Blunt
 
 

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Ingredients for egg wash:

1 egg
2 Tbsp. milk

Ingredients for cookies:

1/4 cup unsalted butter
1/2 cup sugar-divided
1 tsp. almond extract
2 large eggs
1-1/2 cups all purpose flour
1/2 tsp. baking powder
1/4 tsp. kosher salt
1/2 cup whole blanched almonds (lightly toasted, cooled, and chopped fine)

Method

Preheat oven to 375°.

Prepare egg wash by combining 1 egg with 2 Tbsp. of milk and stir with a fork.

To prepare cookies, use an electric mixer to combine butter with 1/4 cup sugar and almond extract until mixture is light and fluffy. Beat in eggs, 1 at a time, making sure that each one is incorporated before adding another.

Sift flour together with baking powder and salt.

Fold dry ingredients into creamed mixture, stir in nuts, and form mixture into a round ball. Cover dough with plastic wrap and place in refrigerator for 30 minutes.

Divide dough in half. Sprinkle half of remaining sugar on a work surface and roll 1 piece of dough through the sugar to form a 12-inch long log, about 1-1/2 inches in diameter. Transfer log to a greased baking sheet. Repeat process with remaining half of dough.

Brush logs with egg wash and bake in oven for 20 minutes or until lightly golden. Cool logs for 20 minutes. Do not turn the oven off after removing logs.

Transfer logs to cutting board and cut diagonally into 1/2-inch thick slices. Lay slices, cut side down, on a cookie sheet. Return cookies to oven and bake for an additional 20 minutes, or until golden brown.

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