Last month, I joined the Secret Recipe Club and cooked a deliciously simple polenta dish.
My assignment this month was the Sweet As Sugar Cookies blog written by Lisa. The blog is basically an ode to dessert, with volumes of posts dedicated to finding the best of a specific recipe, like the 13 chocolate chip cookie variations, all baked in one week. I hope you had help eating those (totally cool if you didn’t).
Browsing through her site I landed on an almond biscotti recipe, which seemed right up my alley. I can always support a cookie that is socially acceptable to eat with your morning coffee and can be served after a big dinner party for just a touch of sweetness to finish out a meal.
No sooner had I picked this recipe than Food52 published a special article on biscotti, solidifying for me that yes, the food internet really wants me to eat these cookies, and so the baking began.
The dough comes together quickly with the use of a stand mixer. It’s then rolled into two logs and baked. It’s tempting to pick up the logs straight out of the oven and eat it like a loaf of cookie bread, but I recommend you stay the course.
In which case the next step would be allowing the logs to cool down before slicing them into 1/2 inch cookies. At this point, the cookies will still be a little soft, which means they’re ready for their second bake.
Back in the oven they go, and when they emerge lightly browned and just the right amount of crunchy. Again, the right thing to do would be to let the cookies cool completely, but I don’t judge if you sneak a bite.
Best part? You can store them in an air-tight container on your kitchen counter for seven days, meaning you’ve got cookies for breakfast, snacks, and dessert to look forward to this week. You’re welcome.
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, at room temperature, cut into cubes
- 1 cup sugar
- 3 eggs
- 2 teaspoons almond extract
- ½ cup sliced almonds
- Preheat oven to 350F.
- In a large bowl, sift together flour, baking powder, and salt.
- Using a stand mixer, beat together butter and sugar on medium speed until light and fluffy (about 2 minutes). Add eggs, one at a time, scraping down sides as needed, until fully incorporated. Beat in almond extract.
- Add flour mixture and mix on low speed until fully combined. Mix in almonds.
- Transfer dough to a lightly floured surface, divide in half and use your hands to roll each half into a 16 x 2 inch log. Flatten slightly and transfer to a parchment paper lined baking sheet, a couple inches apart.
- Bake logs for 25 minutes until they are slightly firm to the touch. Remove from oven and let cool for 20 minutes. Reduce oven temperature to 300F.
- Once logs have cooled, transfer them to a cutting board and use a serrated knife to cut into ½ inch slices on the diagonal. Transfer cookies back to baking sheet with cut side down (no parchment paper needed this time) and bake for 30 minutes, flipping halfway through, until biscotti are lightly browned. Let cool completely before serving.
Recipe adapted from Sweet As Sugar Cookies.
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I made Hazelnut Biscotti a couple of months ago for the SRC and I agree, I love having a socially acceptable cookie that you can eat with a cup of coffee for breakfast, and my bird loves the too. Welcome to the SRC. I actually made your Fennel Crackers last month. Think I’m obsessed with crackers, much?
writes Sid's Sea Palm CookingHi Sid – I’ve never found a store bought cracker that didn’t have a million ingredients in them. Keep on making them at home :)
writes VickyBiscotti are my favorite kind of cookie to eat with a cup of coffee. You can dunk them in your coffee and they don’t get all soggy and fall apart. I think I need to make a batch, because they are a great snack to have on hand for both grown-ups and kiddies. :D
writes LeslieLimonI love the idea of my son (4 months) eating biscotti. Soon. Soonish?
writes VickyBiscotti are just the best! They’re perfect all day long – and are so easy to make! Love this recipe!
writes The Wimpy VegetarianThat is good looking Biscotti. I’m loving your SRC pick this month!
writes Cindy @ Hun... What's for Dinner?This is really fantastic! I haven’t made biscotti in ages…and I think it’s about time I did :) Thanks for the reminder :)
writes Girl and the KitchenI love making biscotti – your pictures are drool worthy!
writes Danielle MillerThank you!
writes VickyVicky, Your photography is so beautiful that I would have wanted the biscotti no matter what, but to top it off they sound amazingly good. I could eat these at each and every meal and still want more – oh, and for snacks too:) PS – I love Madison too, though maybe not in January.
writes motherwouldknowThank you! Are you from WI as well? Or just a causal {summer} visitor?
writes Vicky