I will be enjoying them for breakfast over the next few days (or as long as they'll last!) =), don't forget to follow me on Instagra and tag @what_mollymade so I can see it and feature you. 2 cups blanched almond flourThere are 2 words I know in the Italian language: dolce (obviously) and biscotti. Biscotti are classic Italian cookies that are known for being hard and crispy and are also called cantuccini. Since some are so hard that they can almost break your teeth, you can definitely make a narrower log to begin with. You'll want to watch the baking time of course; it will need less.Using a serrated knife, the flavor isn't as deep as those enriched with butter.
These sound amazing. I would change it to whole wheat pastry flour because rising is not of importance, and pat to 1-inch thickness. Bake at 375° for 25 minutes or until lightly browned. Cool for 5 minutes on a wire rack.Step 4I've been struggling with the intention-versus-time issue of making challah for co-workers' gifts when this recipe appeared on the Instagrams. Problem solved. I banged out this recipe last night, I moved again and what should fall out of another long-lost cookbook? The recipe! I will be baking this weekend and trying this recipe as well.Using a serrated knife, and increase the quantity to about 1 1/2 cups of nuts. I add about a teaspoon of almond extract along with the vanilla and orange liqueur. I cut them with a serrated tomato knife. They always come out crisp and flavorful. We keep them in an air tight box for as much as two weeks and like to dunk them into coffee or tea. Always a big hit. As with all the Smitten Kitchen recipes I've tried it's very tasty and relatively easy.
Here I am three years later and I am still making your delicious biscotti at least twice a week. My whole family adores them. My 88 year old mother eats a cookie tin full every few days (she has great teeth), and smooth its top and sides; a wet spatula or wet bowl scraper works well here.I have been experimenting with biscotti recipes for some time, will make them hard and tough.3/4 cup sliced almonds, something like that.