Tuesday, February 5, 2013

Make this Almond Biscotti for your loved ones

With all the fabulous family and love-oriented holidays this month, here is an easy to make delicious biscotti recipe.  This would make a wonderful homemade treat to serve or take over to your loved ones.  
We can make this Almond Biscotti ahead of time and freeze it or leave it in an airtight container for up to a week.  Don't forget to ask your little ones for some help when making the biscotti.  

Here is what you will need...
1 cup whole almonds skinned
1 1/2 cups flour
1/2 cup vanilla flavoured sugar
1 tsp baking powder
1/2 tsp salt
2 eggs 
4 tbsp unsalted butter melted

1.  Melt the butter in a small pan over low heat until it melts and leave it aside to cool.  
2.  Remove the skin of the almonds by soaking it in warm water for a few minutes and it will come out easily.  Spread the almonds on a baking sheet and bake in a 350F for 5 to 10 minutes until slightly coloured, toss halfway.  Allow the almonds to cool and then chop it coarsely.
3.  Sift the flour with baking powder and salt into a big bowl.  Stir the sugar and chopped almonds into the flour.  

4.  In a separate bowl whisk the eggs and melted butter then add it to the flour mixture.  
5.  Use your hands and bring the ingredients together to form a dough.  Turn the dough onto a floured work surface and make 2 log shapes each about 8" long.  

6.  Place the logs on a baking sheet and bake in the middle rack of a 350F preheated oven for 20 minutes.  

7.  Remove the logs from the oven and cool slightly then transfer it to a cutting board.  
8.  Use a serrated knife and then cut the logs diagonally into 1 1/2" to 2" thick slices.  
9.  Put the biscotti on a baking sheet and bake for 10 minutes, then flip and bake for another 5 minutes.  
10.  Cool the biscotti on a wire rack to let it harden before storing in an airtight container for over a week.  

The biscotti can also be frozen, by placing the biscotti on a baking sheet and freeze it until it becomes solid then transfer it to a freezer bag.  

Offers and Giveaway:
There are lots of fun things happening at General Mills...
I am glad to be hosting a $50 Peanut butter cheerios kit giveaway open to Canadian reader until February 28th.  
General Mills has also partnered with Cineplex to giveaway movie passes and movie snack offers on their specially-marked cereal, Old El Paso and snack boxes more details on this post
a Rafflecopter giveaway
Disclosure:  I am participating in the Life Made Delicious Ambassador program and receive special perks as part of my affiliation.  All rights reserved on photographs and written content Createwithmom © 2011 - 2013. Please Ask First

18 comments:

  1. I love biscotti and these sound like they would be sooo good with my morning coffee :)

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  2. I have never tried making Biscotti but after looking at your recipe and instructions I think I may try making it. You explained all the steps well and it looks like a nice recipe.

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  3. Freeze individually then put in a freeazer bag, i don't get a chance for this because these biscottis finish easily in our home I keep it in the counter in an airtight container

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  4. Eerily enough, I just posted an anise biscotti recipe myself, so I know how wonderful these are. You can keep these for several weeks in a tighly covered container, I don't think they need to be frozen.

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  5. Love biscotti, but I am not so patient to cook them

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  6. I've never made biscotti before, but this recipe doesn't look too tough! I should give it a try!

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  7. Looks great. Why did I think biscotti was so complicated to make?

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  8. Going to try this today since I'm stuck at home with all the snow outside.

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  9. Not fond of biscotti but these sound good

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  10. nothing like homemade biscotti and a cup of tea, yum!

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  11. homemade biscotti's are fantastic, i always like trying new receipes

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  12. Oh, I should pin this! Lovely pic, btw.
    Laura

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  13. I love Biscotti! Looks yummy!

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  14. i tried biscotti once and thought it was interesting. great for dunking in coffee

    texan_michael AT yahoo DOT com

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Thank you for commenting :)

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