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Almond Biscotti Almond Biscotti
You can find almond paste in the
flour & baking aisle.

7-ounce almond paste
3-1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, melted
1 cup sugar
4 eggs
1 tablespoon vanilla

Preheat oven to 325.
Grease baking sheet.
Break up almond paste using a food processor.
Add one cup of flour and pulse until an almond dust is achieved.
Transfer to a large bowl and combine with the remaining 2 cups of flour, baking powder and salt. Beat the melted butter and sugar together. Beat in the eggs and vanilla. Combine wet and dry ingredients.

Divide dough and form into two flattish loaves several inches apart.
Bake for 35 minutes.

(The loaves may seem to flatten more than you want, but don't worry.)
Remove them from the oven and cool thoroughly.
Transfer to a cutting board and slice into biscotti at 1-inch intervals.
Lay biscotti on their sides and bake for 12 minutes. Turn and bake an additional five.
Turn off oven, crack the oven door and allow biscotti to cool in cooling oven.



Share your thoughts.
Rate this recipe using the email link below.
Subj: Biscotti
Date: 2/11/01
From: VSarro3159@aol.com
To: steve@pulpkitchen.com

Great easy recipe. Just one question, being Italian I do miss the anise flavor. It seems the extract is never strong enough. I did try the liqueur and it also fades. Any suggestion? Thanks.

As far as I know the extract should provide the strongest flavor. Sometimes adding a liquor like cream sherry helps to enhance the anise. Hope this info helps. Thanks for watching the show and for taking the time to write in.
Steve


Subj: Comments/questions about 'Almond Biscotti' Recipe
Date: 2/11/01
From: carruol@erols.com (Nick Carruol)
To: steve@pulpkitchen.com

Being Italian and having dined as such, your recipe neglects the fine taste of anise - which may appeal to only to Italians - and should be mentioned as such as an alternative. Also there is no substitute for the "toasted slivers/slices" of true almonds. Then there is the brandy and of course plus lemon peel (grated). There are a few other subtleties I could mention but I think I got my point across to you.
Thank you,
Nick

Nick,
i appreciate your comments and will post them on the site below the recipe. Thanks so much for watching the show and for taking the time to write in. I wanted to give the most basic of recipes with which folks can elaborate. Your comments will help. Thanks,
Steve


Subj: Comments/questions about 'Almond Biscotti' Recipe
Date: 2/11/01
From: jackb1995@msn.com (john bauer)
To: steve@pulpkitchen.com
Greatttttttt! Easy. We enjoy, thank you.


Comments: Send us comments about this recipe steve@pulpkitchen.com