Friday, March 05, 2010

toasted almond-pecan biscotti

{Photo and pottery by V.}

2 cups of flour
1/2 teasp. baking powder
1/2 teasp. baking soda
1/4 teasp. salt
1 cup sugar
1/3 cup of blanched, toasted almonds
3/4 cup of pecans (or hazel nuts)
7 ounces of bittersweet chocolate
2 eggs
1 teasp. vanilla extract
1/4 teasp. almond extract
2 tablesp. almond liqueur
4 tablesp. water

1. Heat oven to 375. Sift together the flour, baking powder, baking soda, salt, and sugar. Transfer 1/2 cup of this mixture to a food processor and blend with almonds. Add back to dry ingredients.

2. Whisk the eggs, extracts and liqueur together. Add to the dry ingredients. If the dough is a bit dry, then add the water. Add in the chocolate and pecans.

3. Turn the dough out on a flat surface and divide into 2 parts. Flour your hands and roll each piece into a flattened log, about 10" long by 3" wide and 1" high. Put logs on to a baking sheet approximately 3" apart. Bake for 25 to 30 minutes (until golden brown).

4. Let them cool for 30 minutes.

5. Reduce oven temperature to 300. Move logs to a cutting board and use a serrated knife to cut into individual pieces. Place the piece back on the the baking sheet and toast for 25 minutes.

6. Turn the oven off and prop the door open. Let the biscotti cool in the oven.

1 comment:

orangeppl said...

this FRIDAY? I'm free post-3pm.
Maybe 4pm. But this Friday?