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Thursday, December 6, 2012

Almond Biscotti

With many thanks to Jz for organizing todays Cookie Recipe Exchange.  Thanks for allowing me to join the club and participate!
Almond Biscotti 
(with pictures from my kitchen this morning)

 Ingredients:
12 ounces unsalted unblanched almonds
1/2 cup canola oil
1 1/4 cups sugar**
2 eggs
2 3/4 cups whole wheat pastry-grind flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Directions:
Toast the nuts (hehe - not those - almonds) 
in a 350F oven, about 8-10 minutes, until aromatic. 
Be careful not to scorch.  Chop nuts coarsely. 

 Reduce oven temperature to 325F.  Lightly spray grease a large cooking sheet.




In a large mixer bowl, beat together oil, sugar and eggs.  
Sift flour, baking powder and salt together.  
Add the dry ingredients, extracts, and almonds to the mixer and mix until dough pulls together.



 Divide dough into 2 equal parts.  
Spread each portion of dough into a strip 
about 3x12 inches.  
Bake in preheated oven for 30 minutes

Carefully remove each cookie strip to a cutting board.
Cut diagonally into 1/2 inch slices.  
Turn each slice onto its side and return to baking sheet.
Return to oven and bake for another 15 minutes.








Remove from pan and cool on a rack.  Makes 2 1/2 dozen biscotti.

 Have a cup of coffee or tea and sit and enjoy the fruits of your labors with friends or a good blog post!
**Sugar can be substituted for maple syrup and agave for a healthier biscotti.




Other posts from the cookie exchange you may enjoy include:

 Advizor54
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25 comments:

  1. HisLilAngelDecember 6, 2012 at 1:18 PM

    Yum!!

    ReplyDelete
  2. AnonymousDecember 6, 2012 at 4:17 PM

    I love biscotti. Your recipe seems relatively simple, too.

    Like you prefer whole wheat flour, I do not buy white flour.

    ReplyDelete
    Replies
    1. SirQsmlbDecember 6, 2012 at 9:37 PM

      Thanks Hedone. It's crazy simple. I love it. You can add different extracts for flavorings. We are a whole wheat household...though I love buckwheat and rye flours as well.

      Delete
  3. Julia D.December 6, 2012 at 5:51 PM

    I'm sooo gonna try these! Thank you for the recipe.

    Julia

    ReplyDelete
    Replies
    1. SirQsmlbDecember 6, 2012 at 9:37 PM

      Yea Julie....they are really easy and very tasty. I hope you enjoy.

      Delete
  4. strivingforpeaceDecember 6, 2012 at 6:50 PM

    I love making biscotti - -and why NOT whole wheat???

    I look forward to trying them

    sfp

    ReplyDelete
    Replies
    1. SirQsmlbDecember 6, 2012 at 9:38 PM

      Oh SFP you should try the whole wheat biscotti.

      I hope you enjoy! Thanks for stopping by.

      Delete
  5. AnonymousDecember 6, 2012 at 7:07 PM

    I love biscotti. Thanks for showing us how.

    Hug,
    joey

    ReplyDelete
    Replies
    1. SirQsmlbDecember 6, 2012 at 9:39 PM

      Biscotti with a nice warm drink is sooooo wonderful!

      Thanks Joey.

      Delete
  6. Same sassy girlDecember 6, 2012 at 7:56 PM

    Thanks for sharing! Happy Holidays! - Sasy

    ReplyDelete
  7. ElysiaDecember 6, 2012 at 9:28 PM

    Yes, I agree that the whole wheat is a definite plus here- to a great recipe. These will be a perfect dunking cookie! Thank you Fiona and Happy Holidaze! :-) Elysia

    ReplyDelete
    Replies
    1. SirQsmlbDecember 6, 2012 at 9:41 PM

      Thanks Elysia. I hope you have a great holiday as well.

      Delete
  8. JakeDecember 7, 2012 at 6:14 AM

    These sound like they'd be great with morning coffee, mlb. Thanks for sharing the recipe!

    ReplyDelete
    Replies
    1. SirQsmlbDecember 7, 2012 at 3:34 PM

      Funny, I just dipped my biscotti in my hot mug. Yes, indeed, they go together well.

      Delete
  9. ronnieDecember 7, 2012 at 6:50 AM

    Lovely. Think they go well with coffee. Thanks.

    Love,
    Ronnie
    xx

    ReplyDelete
    Replies
    1. SirQsmlbDecember 7, 2012 at 3:35 PM

      Yes ronnie, thank you for commenting. They do indeed go well with coffee =)

      Delete
  10. ronnieDecember 7, 2012 at 6:50 AM

    Lovely. Think they go well with coffee. Thanks.

    Love,
    Ronnie
    xx

    ReplyDelete
  11. Tom AllenDecember 7, 2012 at 6:55 AM

    When I was a young lad, my grandmother made these all the time, and I didn't care for them. Now that I'm, er, more mature in years, I've grown to really enjoy a cup of java and some crunchy almond.

    ReplyDelete
    Replies
    1. SirQsmlbDecember 7, 2012 at 3:36 PM

      Oh, I can relate to this. I couldn't understand these adults around me as a child eating these tasteless (read as not sickeningly sugar-infused) excessively crunchy biscuits. Now, in a similar condition as you, I love them :)

      Delete
  12. nillaDecember 7, 2012 at 12:28 PM

    So *that's* how you make it into those shapes...I've always wondered! I may have to try these...almonds are a traditional taste of my Swedish heritage, biscotti, not so much ! The combo sounds lovely, in the bleak midwinter! Am saving this to my cookie files!

    nilla

    ReplyDelete
    Replies
    1. SirQsmlbDecember 7, 2012 at 3:37 PM

      Hehehe nilla you made me laugh. Yes, that's how those shapes are attained =)
      Hope you enjoy, they are easy and lovely additions to a cup of something hot.

      Delete
  13. JzDecember 7, 2012 at 6:19 PM

    Well, crud.
    I was here yesterday and I swore I commented but .... here it isn't.
    SO sorry!

    I love almonds, I love biscotti, I really like (can't *quite* use the "L" word here!) whole wheat.
    HEALTHY COOKIES!!
    I love the concept! :-)

    Thank you for playing along, Miz Fiona.

    ReplyDelete
    Replies
    1. SirQsmlbDecember 7, 2012 at 9:49 PM

      Thanks for letting me play Miz Jz =)

      Glad you were able to make it by and comment. Thank you!!!!

      Delete

Thank you very much for sharing your comments. This blogland world has become so much more meaningful because of the conversations that y'all have with me through comments...REALLY!

I appreciate them all and will endeavor to answer EVERY comment if at all possible!

THANK YOU
-fiona

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