(printable recipe) - makes a lot.
2 C Flour+ extra for dusting.
2 Tsp Baking Powder.
1/2 C Sugar + extra for dusting.
1 Tsp Salt.
1 Tsp Ground Cinnamon.
Pinch of Nutmeg.
2 Tsp Pure Vanilla Extract.
2 Pastured Eggs, room temperature.
6 Tbsp Butter, room temperature.
1 C Apple, cored and diced.
1/2 C Blanched Slivered Almonds, toasted.
What to Do:
Pre-heat your oven to 325 degrees F and line a baking sheet with parchment paper.
In a medium sized bowl, combine the dry ingredients save for the sugar. In another, the wet - but not the butter.
In a third bowl, cream the butter and sugar until light and fluffy. Add the wet mixture. Mix well. Then add the dry, followed by the almonds and the apple.
Dump onto a well floured counter and massage until it's semi-dough like. Break into two halves and place each one on the parchment lined baking sheet.
Shape into logs, about 1 1/2" thick and sprinkle with a little extra sugar
Bake in hot oven for 25 - 30 minutes. Remove from the heat and allow to cool about 15 minutes.
Slice the logs at an angle. Place back in the oven and bake a further 20 - 25 minutes. Remove from the heat. Place biscotti pieces on wire racks to cool completely before serving.
Serve with a big cup of tea.
all content copyright © 2013 Taste Buds (http://two-taste-buds.blogspot.com).