Monday, November 21, 2011

Baking Mania : Chocolate Almond Biscotti

This post is part of a Foodbuzz Tastemaker program with Land O Lakes.

This weekend went past quitely. Lot of cleaning organizing and lot of baking. Foodbuzz sent me these coupons to try out Land-o -Lakes Eggs. I am a vegetarian. I rarely consume eggs as I personally dont like the smell of the eggs. But when disguised as cakes and pastries, I can hardly hold myself from eating them. I have always wondered if I should stick to being a strict vegetarian or continue being flexitarian! These eggs definitely made my baking easy.


Anyways , here is what happened. I picked up a crate of a dozen eggs. I knew I wouldnt be using most of these so I asked my roommate to use them. But the idea of baking something kept gnawing in my head. So I sat down wondering what are my favorite baked items which I could bake using eggs. My favorite go-to website for any baking related recipe is Joy of baking. After some brooding and some browsing, I knew what exactly is going to be made: Chocolate Almond Biscotti


Biscottis are more like toasted sweet bread. These biscottis are one of the simplest recipes. No oil no butter, just flour, sugar and eggs. Any kind of flavor can be added with more additions like almonds, cranberries , chocolate chips. Dunk them in Coffee or milk, eat them for snacks or as dessert. The crunch is perfect and the taste is amazing. 


Ingredients:
3/4 cup  whole almonds
2/3 cup  granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups all-purpose flour
2/3 cup chocolate chips or chunks


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Toast almonds for 8-10 minutes or until lightly browned and fragrant. Le it cool and then chop coarsely. Set aside.
  3. In a bowl , beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). I just used normal wire egg beater. You could use electric beaters in case you have one handy. 
  4. Now add the vanilla extract and beat for another 2 minutes.
  5.  In a separate bowl, whisk together the flour, baking powder and salt.
  6. Add to the egg mixture and beat until combined. The entire mixture came together quite quickly without much beating. Fold in the chopped almonds and chocolate.
  7. Transfer the dough to a well floured counter and roll into a log shape, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. '
  8. The dough is quite sticky so use some flour to shape the dough. Place on the baking sheet and bake for about 25 minutes or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.
  9. Reduce oven temperature to 325 degrees F (165 degrees C). 
  10. Transfer the log to a cutting board and cut into about 1/2 inch (1.25  cm) slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. 
  11. Bake for about 8-10 minutes, turn slices over, and bake for another 8-10 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.

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