Toasted Almond Delight Biscotti
Toasted Almond Delight Biscotti are the epitome of Italian baking tradition, offering a delightful crunch and robust almond flavor. These twice-baked treats are perfect for dipping into your morning coffee or enjoying as an afternoon snack. The process begins with toasting almonds to enhance their flavor, then incorporating them into a dough enriched with almond extract for an aromatic experience. After the first bake, the biscotti are sliced and baked again to achieve their signature crisp texture. Whether you prefer them soft or with a firmer bite, these biscotti are versatile and can be customized to your liking.
- 1½ cup Sliced Almonds
- ½ cups Brown Rice Flour
- ½ cups Almond Meal
- ⅓ cups Potato Starch
- 3 teaspoons Tapioca Starch
- 1 teaspoon Xanthan Gum
- ½ teaspoons Gluten-Free Baking Powder
- ¼ teaspoons Salt
- ¼ pounds Unsalted Butter, Softened
- 1¼ cup Confectioners’ Sugar
- 2 Large Eggs
- 1 teaspoon Pure Almond Extract
Preheat the oven to 350°E Line a baking sheets along with a silicon baking or mat parchment paper.
Place almond on a baking sheets, and toast for 5 to 7 minutes, or till it is lightly browned. Remove nuts through the oven, and set asides.
Merge rice flour, potato starch, baking powder, almond meal, xanthan gum, tapioca starch, and salts in a mixing bowls. Mix it well.
Merge butter and confectioners’ sugars in another mixing bowls and beat at low speed along with an electric mixers to combine. Enhance the speed to high, and beat it for 3 to 4 minutes, or till fluffy and light. Just add almond and eggs extract, and beat it for 1 minutes.
unhurriedly add dry ingredients to the butter mixtures, and beat till stiff dough forms. Fold almonds into doughs.
Form dough into a log 12 inches long and 3 inches broad on the prepared baking sheets. Bake till light golden, about 40 minutes. Cool it for 30 minutes.
Place log on a cutting boards. Cut log on a diagonals into ½ to ¾-inch-thick slices by using a sharp, serrated knife. Set out biscotti, cut side down, on the baking sheets. Bake it for 15 minutes, or till it is pale golden. Transfer biscotti to a racks and cool completely.
- Note:
If you want soft biscotti preferably hard ones, don’t bake them a second times. Bake them for 45 minute, and then let the log cool for 5 minutes before slicing.
