Almond Biscotti

Cookies

This week I made an almond biscotti , something I’ve been meaning to do for quite some time now. Of course, the first thing I had to do was cut the recipe in half, as there’s only so much that’ll be eaten, between me, my friends, and the neighborhood raccoons that hide in the dumpsters. In doing so, it made me realize another reason why many recipes call for grams or ounces, rather than cups – it’s far easier to cut grams in half than 1 and 3/4 cups.

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It was easy enough to mix together, though I was frustrated once I reached the kneading section. Rather than a firm dough, it was akin to a cookie dough, and my wife ended up suggesting adding a bit of gluten to the mix. It firmed up quickly after that, but I still switched to a dough hook on the mixer, rather than my hands.

The biscotti puffed up in the middle nicely during the back. I’d been worried when I was shaping the loaves that it’d end up more of a rectangle. After letting it cool for about 20 minutes, it was simple enough to slice up, and let toast in the oven for a bit longer. It was particularly nice the next morning with coffee, as I’m rather indecisive during breakfast. Being able to simply open a bag was far preferable to the usual “coffee with coffee” I have on my days off.

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