Photo credit: https://littleshop.fandom.com/wiki/
With the holidays in full swing, many of us have recipes somersaulting through our mind, along with a mile-long to-do list.
In the Coletta household, the first whiff of the holiday season triggers my family to drool in anticipation.
Not-so-subtle chants for almond biscotti waft through our house, similar to Audrey in Little Shop of Horrors. “Feed. Me!”
I shared this recipe in the comments last year, but some of you might’ve missed it. If you’re interested in adding a tasty treat to your holiday table, the recipe is as follows…
3/4 C (180 ml) Whole Almonds
3 Large Eggs
1 t. Vanilla Extract
1/2 t. Almond Extract (optional)
2 C. Flour
3/4 C. Sugar
1 t. Baking Powder
1/4 t. Salt
Preheat oven to 350 degrees.
Spread out almonds on a baking tray and bake 8-10 minutes until light brown and fragrant. Let cool a few minutes, then chop coarsely.
Reduce over to 300 degrees and line baking sheet with parchment (wax) paper.
Whisk eggs and extracts in a separate bowl, then whisk in the dry ingredients. Lastly, fold in your almond pieces and stir till you get a doughy consistency.
Flour your cutting board (or whatever surface works for you) and divide the dough into 7″ logs that are about 3″-4″ wide. Transfer logs onto baking sheet and bake for approximately 35 minutes or until firm to the touch (log will spread during baking).
Remove and let cool on a wire rack for 10-15 minutes. Transfer to cutting board and slice 1/4″-1/2″ pieces on the diagonal. Place slices of biscotti on the baking sheet and bake an additional 10-15 minutes on each side until golden. Keep in mind, the longer you bake the crunchier they’ll be, so the time depends on your preference. My family likes them somewhere between soft and crunchy.
To Triple the Recipe (which I do; makes about 60 biscotti)
2 1/4 C. Almonds
4 1/2 t. Vanilla
6 C. Flour
2 1/4 C. Sugar
3 t. Baking Powder
Be sure to make more logs so they cook all the way through. Then proceed as above.
A word of a caution: once you make almond biscotti a la Coletta ;-), you may have to do it every year.
Care to share your favorite holiday recipe?