The Tuscan biscotti is the one to try if you have never baked biscotti before! It's the simplest biscotti recipe on this site. Legend claims this biscotti was "invented" in Tuscany centuries ago. There is nothing new or original to this!
As for taste, this biscotti it's mild. The cinnamon and almonds won't overpower a cup of coffee! like the anise biscotti which has that authentic black licorice type flavor. This guy is mild.
There is a slight difference between this recipe and the classic Almond Biscotti . The Tuscan Biscotti doesn't require blanched almonds.
Blanched almonds just mean the skin is off. They are naked. Although blanching almonds is fun when popping those slippery suckers out of their skins - you skip that step here.
But if you want that thrill make the Almond Biscotti Recipe then do a brief read on how to blanch almonds . As for the Tuscan Biscotti - no blanching needed. (Notice the picture? The almond skins are still on.) Now you are armed with another food trivia fact.
Enjoy and eat a little dessert everyday at least once! I answered a few questions in the section below. Thanks for stopping by!
* 3/4 cup sugar
* 2 cups flour
* 3 eggs
* 1 1/2 tsp baking powder
* 1/2 tsp cinnamon
* 1 1/2 cups whole unblanched almonds
* 2 tsp vanilla
* Preheat oven to 350 degrees F
* Combine flour, sugar, baking powder and cinnamon
* Add almonds
* In a separate bowl, whisk eggs and vanilla.
* Fold egg mixture into the dry ingredient mixture.
* Keep stirring till the dough is stiff.
* Split the dough in half.
* Shape into two equal size logs - close to 9-12 inches.
* Place logs on lightly greased cookie sheet.
* If you want to flatten the logs, that's fine - just don't press hard.
* Bake for 25 minutes, or till firm.
* Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack
to cool before cutting.
TIP: I put a marble slab in the fridge and transfer the log to the slab to speed cooling
After the logs have cooled - go on...
* Cut each loaf into 1/2 inch wide diagonal slices.
* Place slices back on the cookie sheet.
* Bake for second time at 325 degrees F (165 degrees C) for 9 minutes.
* Turn cookies over, and bake for 7 to 9 minutes.
* TIP: Depending on the humidity the second baking may take longer. You are lookingto get your biscotti dried out and crunchy. Don't skip the crunch!
* Cool completely, then store in an airtight container (or a fancy biscotti jar)
* Give yourself about for prep and both bakings. And some of us take a lil longer.
Nothing is wrong! (IF it's dry and stiff as a board THEN something is wrong!) Try one of these tips. And yes, I've done actually tried them all too. They work.
Yes, truly there is. The key is in the cinnamon and fresh fresh FRESH almonds.
This biscotti recipe calls for unblanched almonds. They are key ingredient #1. The freshnicity of the almond is KEY in this recipe.
So, don't use almonds with an expiration date that has already been on the calendar.
Always store your almonds in an airtight container. And I even go the extra mile. I keep my unblanched almonds sealed airtight and in the fridge. Why? Because they are raw an unprocessed and I want to protect them. Ok, I guess that sounded a little new age. BUT, bottom line - keep it fresh when it's unprocessed.
Nope! The cinnamon and almonds are the key flavoring ingredients in a Tuscan biscotti recipe. Use a decent cinnamon. Know what I mean? I like dollar stores for greeting cards and 80's earrings. But I usually skip the spice section and choose to spend a tad more on a key flavoring ingredient. One of my personal favorites is Penzey Spices. I'm a big fan of all of their spices. And their cinnamons are fantastic! Penzey Spices Cinnamon
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