Mom’s Biscotti
My mom has always loved to bake, and growing up in our house there was always a tupperware container of either biscotti or pizzelles sitting in the kitchen. Both are AMAZING dunked in coffee (or milk, like I used to do when I was little).
This particular recipe for biscotti was the one my family loved best and since making other recipes I’ve found that it’s certainly not traditional, but it’s absolutely delicious and different from the rest (in a really really good way).
Most biscotti is very low fat — a la the chocolate hazelnut biscotti on my website under “cookies”— these are not lowfat. They contain oil. A lot of oil. It’s all good in the hood, though, as they make a LOT and are worth it when it comes to their taste.
Recently chatting with Kim and Court and Courtney says that she heard biscotti are hard to make. They are SO not hard, they are the opposite of hard. Hi girls.
Mom’s Biscotti
1 c. sugar
3 eggs
1 c. vegetable (or canola) oil
1 tsp. vanilla
1 tsp. lemon juice (fresh)
3 1/2 c. flour (plus about 1/4 c. more for handling)
1 tsp. baking powder
1/2 tsp. salt
1/2 c. almonds, toasted and chopped or slivered
Cinnamon sugar mixture for topping (1/4 c. sugar, 1/2 tsp. cinnamon)
1. Preheat oven to 325 degrees.
2. In a large bowl, whisk sugar, eggs, oil, vanilla and lemon juice.
3. In another bowl, sift flour, baking powder and salt.
4. Add dry ingredients to wet ingredients and mix until combined.
5. Add almonds and mix into batter.
6. Using a floured counter and floured hands, shape dough into three equal logs and place width-wise on an ungreased cookie sheet. Shape dough high as it will spread.
7. In a small bowl, mix cinnamon and sugar for topping.
8. Sprinkle logs generously with topping.
9. Bake for 30 minutes.
10. Cool on pan about ten minutes. Transfer to a cutting board and slice into 1 inch slices.
11. Turn biscotti on their sides, return to original baking sheet, and bake for 15 more minutes or until lightly browned.
12. Cool completely on a wire rack.
13. They will keep for at least two weeks in tupperware at room temp.
Mom’s Biscotti
1 c. sugar
3 eggs
1 c. vegetable (or canola) oil
1 tsp. vanilla
1 tsp. lemon juice (fresh)
3 1/2 c. flour (plus about 1/4 c. more for handling)
1 tsp. baking powder
1/2 tsp. salt
1/2 c. almonds, toasted and chopped or slivered
Cinnamon sugar mixture for topping (1/4 c. sugar, 1/2 tsp. cinnamon)
1. Preheat oven to 325 degrees.
2. In a large bowl, whisk sugar, eggs, oil, vanilla and lemon juice.
3. In another bowl, sift flour, baking powder and salt.
4. Add dry ingredients to wet ingredients and mix until combined.
5. Add almonds and mix into batter.
6. Using a floured counter and floured hands, shape dough into three equal logs and place width-wise on an ungreased cookie sheet. Shape dough high as it will spread.
7. In a small bowl, mix cinnamon and sugar for topping.
8. Sprinkle logs generously with topping.
9. Bake for 30 minutes.
10. Cool on pan about ten minutes. Transfer to a cutting board and slice into 1 inch slices.
11. Turn biscotti on their sides, return to original baking sheet and bake for 15 more minutes or until lightly browned.
12. Cool completely on a wire rack.
13. They will keep for at least two weeks in tupperware at room temp.
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