If you have trouble making a choice between a cake and a cookie, without any second thoughts, go with some biscotti.
Biscotti are a hybrid between cake and biscuit, which tastes like a cake and has texture similar to a biscuit. Though the procedure and ingredients are quite parallel to that of cake baking, double baking it, leads to an end product homogeneous to a cookie.Crispy top with a soft interior makes it a perfect tea time snack.
Yield: Almost 35-40 biscotti
- 3 cup all-purpose flour + extra for dusting
- 2 teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1 cup fine sugar
- 4 large eggs
- 2 teaspoons vanilla essence
- ¾ cup almonds
- 3 tablespoons coarsely ground sugar
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl sift together flour, baking powder, and salt and keep aside.
- In another bowl, put butter and granulated sugar. Beat until creamy and fluffy, for about 2 minutes.
- Add in 3 whole eggs gradually, one at a time. Mix in vanilla. Then gradually mix in flour mixture. Stir in the almonds.
- On a lightly floured surface, halve dough. Shape each half into a 12 1/2 by 2 1/2-inch log. Flatten logs to 1/2 inch thick. Transfer to a baking sheet lined with a parchment paper. Brush logs with remaining beaten egg; sprinkle with the coarsely ground sugar.
- Bake in the preheated oven at 325 degrees F (165 degrees C) for 35 minutes, rotating sheets halfway through. Transfer to wire racks to cool, about 20 minutes. Reduce oven temperature to 300 degrees F
- Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to baking sheets, laying them on sides. Bake 8 minutes; flip. Bake 8 minutes more. Let cool until crisp.