It's real talk story telling truth time and I have an embarrassing confession to make… I'm not quite what you would call a "sweets" person. Which is weird because one of my all-time favorite activities is baking (one could only assume after perusing around on my blog for even just a minute). Nothing melts away stress or puts a smile on my face faster than being elbow-deep in dough and listening to the whirling of my stand mixer whipping together fat and sugar.
It still doesn't mean I would pick it over a crusty loaf of bread with some goat cheese. Or peanut butter. Or figs. Or really, really, dark chocolate. Or… I've better stop myself now. Just know that the way to win me over is with bread and spicy curry. Not a candy bar.
But if you brought me some biscotti? Game over. I'm done, all yours for the taking. Biscotti is my biggest weakness - it's a crispy crunchy not-really-sweet dessert breakfast item. I love brunch. I love crunch. Put those two together and you got biscotti. My kryptonite.
As I lean towards indecisiveness, I presented "A" with two options earlier this week: biscotti or cookies. This post kinda hints at what he chose. To keep my ravenous self at bay, I sent him off to work with a good sized Tupperware filled to the brim and told him to share. I hope he's at least getting popular...
If you want to be the coolest chap at the office, I recommend you make some too! Or just give them to me and I'll do your (evil) bidding.
Amaretto Almond Biscotti
- 2 cups almonds
- 3/4 cup plus 1 tablespoon sugar
- 2 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoon amaretto or 2 tablespoon rum with 1 tsp almond extract
- 1/4 cup cocoa nibs
- Preheat the oven to 350 degrees F.
- Spread the almonds in an even layer over a baking sheet. Bake for 10 minutes, or until toasted, carefully stirring once halfway through to prevent burning. Let cool for 10 minutes.
- In the bowl of your food processor, combine 1/2 cup toasted almonds, 1 tbs sugar and pulse until finely ground. Add the flour, baking powder, and salt. Pulse three times to mix.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the eggs, vanilla, amaretto and remaining sugar on high until fluffy and thick, about 3 minutes. Reduce the speed to low and slowly add the flour mixture. Fold in the whole almonds and cocoa nibs.
- Lower the oven temperature to 325 degrees.
- Line a large baking sheet with parchment paper or a silpat. Wet your hands with water, divide the dough in half and form into two loaves, about 2″ by 10″ (the dough will be thick and sticky). Smooth the tops to create a flat surface and bake for 40 minutes, until golden.
- Remove the loaves from the oven. Using a bread knife or a very sharp chefs knife, diagionally slice the loaves into 1/2″ cookies and bake for another 20 minutes, flipping cooking halfway through, until crispy.
- Cool the cookies completely before stacking or storing. To retain crispness, put the cookies in an airtight container as soon as they are completely cool. Biscotti may be stored airtight for several weeks.