Скачать или смотреть Easy at Home Almond Biscotti with Professional Pastry Chef

This easy biscotti recipe can be made at home with no worries! It comes out delicious by itself or even better dipped in a cup of hot coffee or tea. Follow along with professional pastry chef Stefania Boyle as she takes you through the steps and technique to make these cookies perfect every time.

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Recipe | Instructions below:

Almond Biscotti

Yield: 30–32 biscotti

Ingredients (grams only)
    •    90 g raw almonds, whole
    •    3 large eggs
    •    (For batter: 2 whole eggs + 1 egg yolk)
    •    (For wash: 1 egg white, reserved)
    •    260 g all-purpose flour
    •    10 g baking powder
    •    3 g kosher salt
    •    113 g unsalted butter, softened
    •    5 g vanilla extract
    •    5 g almond extract
    •    192 g granulated sugar, plus extra for sprinkling

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Procedure
    1.    Preheat oven to 175°C (350°F). Toast almonds for about 10 minutes, until fragrant.
Let cool slightly, then rub together to remove any loose skins.
    2.    Lower oven temperature to 165°C (325°F).
    3.    Separate 1 egg, reserving both the white (for wash) and yolk (for batter).
    4.    In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and smooth.
    5.    Add 2 whole eggs + 1 yolk, followed by the vanilla extract and almond extract. Mix until fully combined.
    6.    Add the flour, baking powder, and kosher salt. Mix just until combined — do not overmix.
    7.    Fold in the toasted almonds.
    8.    Divide dough into two logs and place lengthwise on a parchment-lined half sheet tray.
Use wet hands to shape and smooth the logs evenly.
    9.    Brush the tops with the reserved egg white and sprinkle generously with granulated sugar.
    10.    Bake at 165°C (325°F) for about 30 minutes, until cooked through and lightly golden.
    11.    Let cool for at least 15 minutes, then slice.
    12.    Rearrange biscotti on the sheet tray cut-side up, placing them close together (no need to leave space).
    13.    Toast at 165°C (325°F) for 8–10 minutes.
I toast only one side to keep the biscotti just slightly soft — toast longer or flip if you prefer a drier, crunchier biscotti.