ALMOND BISCOTTI // A quick and dirty almond biscotti recipe adapted from Elephantine’s blog. Today was one of the heaviest snow days that Toronto has received in the last 20 or so years(!), so school was closed and today was a stay-in day full of fresh biscotti and hot chocolate!
I hope it’s not too confusing that I tempt you all with food in the midst of work-in-process illustrations and thesis work. I love to bake as much as I love to draw, and for me the two of them fuel each other some where deep down in the pit of my dessert stomach. ;)
Anyhow, I substituted a few things in the recipe, like the sugar and the oil, as well as the vanilla which I did not have at hand. The end result was pleasant, with Paul devouring most of them (as well as promoting them). They weren’t too sweet, and were super crunchy. I added quarter of an apple for good luck.
Almond Biscotti w/ Maple Glaze:
Makes 12 sticks
1 1/8 cups all-purpose flour
2/3 cups brown sugar
1 tsp baking powder
a pinch of salt
1/4 cup chopped almonds
2 eggs, beaten
1/2 Tbsp Olive oil
1/4 tsp vanilla and or almond extract (*you may substitute with maple syrup if you have neither as I did)
1/4 of an Apple, mashed
1/2 cup powdered sugar
1 Tbsp maple syrup
1 tsp milk (add more to get the consistency you want)
Preheat oven to 350˚F. In a large bowl, mix together flour, sugar, baking powder, salt, and almonds. Add the eggs, oil, apple, and vanilla extract. Mix well with a spoon (or your hands). Dump the dough onto a baking sheet (optionally lined with parchment paper). The dough will be very, very sticky. Form it into a rectangle about 3/4 inch thick. Bake for 20-25 minutes.
Remove from the oven, cool slightly, then slice into 1/2 inch wide pieces. Set the biscotti back onto the baking sheet, laying them on their sides. Bake for 10 to 20 more minutes, turning over halfway through. Finished cookies should be hard & crunchy. For the glaze, combine the powdered sugar, maple syrup, and milk. Mix well. Add more milk if it’s too thick to easily pour. Drizzle over the cookies and let dry. Serve with hot coffee or tea.