{"id":569,"date":"2024-04-22T16:42:03","date_gmt":"2024-04-22T23:42:03","guid":{"rendered":"https:\/\/j2rolling.com\/?p=569"},"modified":"2024-04-27T17:21:00","modified_gmt":"2024-04-28T00:21:00","slug":"almond-biscotti-gen-ii","status":"publish","type":"post","link":"https:\/\/j2rolling.com\/index.php\/2024\/04\/22\/almond-biscotti-gen-ii\/","title":{"rendered":"Almond Biscotti – Gen II"},"content":{"rendered":"\n

I always say: \u201cWhen you meet perfection, don\u2019t mess with it\u201d. That\u2019s why my favorite Almond Biscotti recipe has been unchanged for many years. No experimenting. I have baked countless batches with no or very little variation and shared them with family and friends. When I\u2019m having an Espresso or Cappuccino, Biscotti are my go-to-snack.<\/p>\n\n\n\n

These days, our eating habits have changed. Looking at the recipe with fresh eyes, I\u2019m wondering: do I really need all that sugar? Or is there room for improvement? So, I started experimenting. Here is my Gen II Almond Biscotti recipe.<\/p>\n\n\n\n

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Ingredients<\/strong><\/h4>\n\n\n\n
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  • 1 cup whole almonds<\/li>\n\n\n\n
  • 350g all-purpose flour<\/li>\n\n\n\n
  • 1 1\/2 teaspoon baking powder<\/li>\n\n\n\n
  • 1\/2 teaspoon coarse salt<\/li>\n\n\n\n
  • 100g granulated sugar<\/s><\/li>\n\n\n\n
  • 150g organic brown sugar<\/li>\n\n\n\n
  • 3 large eggs (room temperature)<\/li>\n\n\n\n
  • 100g organic extra virgin olive oil<\/li>\n\n\n\n
  • 1 tablespoon almond extract<\/li>\n\n\n\n
  • 1\/2 teaspoon vanilla extract<\/li>\n\n\n\n
  • 1 teaspoon lemon zest<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
    \n
    \n

    Instructions<\/strong><\/h4>\n\n\n\n
      \n
    1. Preheat oven to 325 degrees F<\/li>\n\n\n\n
    2. Spread almonds on a baking sheet and roast for 15 min.<\/li>\n\n\n\n
    3. Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt, and sugar).<\/li>\n\n\n\n
    4. In a large bowl, whisk together the remaining ingredients.<\/li>\n\n\n\n
    5. When almonds are toasted, spread them out on a cutting board and let them cool off for at least 10 min. Chop them coarsly.<\/li>\n\n\n\n
    6. Add the almonds to the egg mixture and combine.<\/li>\n\n\n\n
    7. Add flour mixture to the egg mixture and stir with wooden spoon until just incorporated. Do not over-mix!<\/li>\n\n\n\n
    8. Line a baking sheet with parchment paper.<\/li>\n\n\n\n
    9. Using a large serving spoon, scoop out the dough and place on the baking sheet. Keep adding to the dough until you have formed 2 logs.<\/li>\n\n\n\n
    10. Bake for 30 min.<\/li>\n\n\n\n
    11. Remove from the oven and let cool down for 10 min.<\/li>\n\n\n\n
    12. Remove from baking sheet and transfer to a cutting board.<\/li>\n\n\n\n
    13. Slice the logs in 3\/4\u201d slices at an angle and place the slices on the baking sheet.<\/li>\n\n\n\n
    14. Bake for another 15-20 min. Turn them over at the half-way mark<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
      \n\n\n\n
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      Notes<\/h4>\n\n\n\n

      I can\u2019t stress enough the importance of using coarse<\/strong> salt. A fine salt will just be evenly distributed and \u201cdisappear\u201d from the flavor profile. Coarse salt, on the other hand, \u201chits\u201d you every once in a while as you eat the biscotti, just like a fine chocolate with coarse sea salt.<\/p>\n\n\n\n

      You may have to experiment with how densly you form the logs in order to achieve the correct consistency of the biscotti.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      I always say: \u201cWhen you meet perfection, don\u2019t mess with it\u201d. That\u2019s why my favorite Almond Biscotti recipe has been unchanged for many years. No experimenting. I have baked countless batches with no or very little variation and shared them with family and friends. When I\u2019m having an Espresso or Cappuccino, Biscotti are my go-to-snack. […]<\/p>\n","protected":false},"author":1,"featured_media":596,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8,14],"tags":[],"class_list":["post-569","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-snacks"],"acf":[],"_links":{"self":[{"href":"https:\/\/j2rolling.com\/index.php\/wp-json\/wp\/v2\/posts\/569","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/j2rolling.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/j2rolling.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/j2rolling.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/j2rolling.com\/index.php\/wp-json\/wp\/v2\/comments?post=569"}],"version-history":[{"count":2,"href":"https:\/\/j2rolling.com\/index.php\/wp-json\/wp\/v2\/posts\/569\/revisions"}],"predecessor-version":[{"id":572,"href":"https:\/\/j2rolling.com\/index.php\/wp-json\/wp\/v2\/posts\/569\/revisions\/572"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/j2rolling.com\/index.php\/wp-json\/wp\/v2\/media\/596"}],"wp:attachment":[{"href":"https:\/\/j2rolling.com\/index.php\/wp-json\/wp\/v2\/media?parent=569"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/j2rolling.com\/index.php\/wp-json\/wp\/v2\/categories?post=569"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/j2rolling.com\/index.php\/wp-json\/wp\/v2\/tags?post=569"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}