I always enjoy cooking in my mom's kitchen. It's so much fun to crank up the Kitchen Aid mixer and spread my ingredients across her spacious counter tops. The lights in the kitchen are so warm and every necessary tool is easily at my disposal. I perform my cooking dance with an audience of 2 nosey hounds, my parents' basset hound Shamus and my own little Annie.
Tonight, I wanted to pick a recipe where I could use my new silicone baking mat. It's amazing how much cleaner baking becomes with a silicone mat. I think it may be my new favorite kitchen item...aside from the queen of my kitchen, the food processor.
Almond Biscotti
1/4 cup butter (softened)
1 cup sugar
2 large eggs
1 tsp. vanilla
1 1/2 tsp. almond extract
1 tsp. baking powder
2 cups flour
1 cup coarsely chopped almonds
Preheat oven to 350 degrees. Lightly grease large cookie sheet (or use a silicon pad). Cream butter and sugar, add eggs, then flavorings. Combine flour and baking powder and add to above mixture. Stir in nuts. Mixture will resemble regular drop cookie batter, being a little sticky. With floured hands on floured surface, kneed mixture just to combine, 5 or 6 times. Divide into 2 logs about 3" wide and 7" long. Place on the baking sheet, side by side (both will fit on one). Bake 35 to 40 minutes or until lightly golden. Remove from oven- cool 7 to 10 minutes on pan, then slice crosswise into 3/4" slices. A serrated knife works well. Lay cookies on their sides on the cookie sheet and return to oven for 10 to 15 minutes, more to lightly toast. Remove to rack to cool. Pack in tins to retain crispness. Keeps well for 4 to 6 weeks.
1/4 cup butter (softened)
1 cup sugar
2 large eggs
1 tsp. vanilla
1 1/2 tsp. almond extract
1 tsp. baking powder
2 cups flour
1 cup coarsely chopped almonds
Preheat oven to 350 degrees. Lightly grease large cookie sheet (or use a silicon pad). Cream butter and sugar, add eggs, then flavorings. Combine flour and baking powder and add to above mixture. Stir in nuts. Mixture will resemble regular drop cookie batter, being a little sticky. With floured hands on floured surface, kneed mixture just to combine, 5 or 6 times. Divide into 2 logs about 3" wide and 7" long. Place on the baking sheet, side by side (both will fit on one). Bake 35 to 40 minutes or until lightly golden. Remove from oven- cool 7 to 10 minutes on pan, then slice crosswise into 3/4" slices. A serrated knife works well. Lay cookies on their sides on the cookie sheet and return to oven for 10 to 15 minutes, more to lightly toast. Remove to rack to cool. Pack in tins to retain crispness. Keeps well for 4 to 6 weeks.
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