Throughout this blogging process people have been challenging us or suggesting to us new things to post. I don’t want to speak for Jenny, but I love them! Please keep them coming. Some are direct like my sister in law suggesting more stuff for working parents. Some are a bit more subtle:
Like my mom saying “Oh I love biscotti! But you don’t have to make it for the party.” So of course I had to try it. I looked in a magazine I purchased years ago called the Fine Cooking’s Cookie edition. It has served me well in the past. Here is a variation of one of their biscotti recipes:
Almond Fennel Biscotti
Ingredients
- 1 1/3 cup whole almonds
- 2 1/2 cups flour
- 1 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon fennel seeds
- Grated zest of 2 oranges
- 3 large eggs
- 3 large egg yolks
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350 degrees
- Toast the almonds on a baking sheet on a single layer until they are fragrant. About 10 minutes.
- In a stand mixer fitted with a paddle attachment. Combine flour, sugar, salt, baking powder, fennel, and zest.
- In another bowl lightly beat the eggs, egg yolks, and vanilla. With the mixer running on low, pour the egg mixture into the flour mixture. When completely incorporated add the almonds. Do not over mix. The dough will be stiff and sticky.
- Dump the dough on a lightly floured work surface and knead to combine the loose ingredients.
- Portion the dough into three equal pieces. Roll each dough piece into a log about 10 inches long x 2 inches wide.
- Place the logs on a parchment lined baking sheet about 4 inches apart. Bake for 45 minutes.
- Reduce the temperature of the oven to 300.
- Let the logs cool for at least 10 minutes.
- Transfer to a cutting board and cut diagonal slices about 3/4 of an inch thick.
- Place the biscotti cut -side up on the baking sheet and dry them in the oven until they offer resistance when pressed. About 10 minutes.
The scones in the background of the picture were very tasty too. Jenny recommended the recipe. I’ll let her post about it another time.
