Cinnamon Almond Biscotti
Anise biscotti and cinnamon almond biscotti
The flavor of cinnamon is not a very common ingredient in Le Marche cooking although it is used in many other areas of Italy. Cinnamon is, however, one of my favorite flavors in cookies and pies, and this biscotti uses cinnamon along with almonds which are the traditional ingredient in cantucci (the Italian name for biscotti). If you like the taste of cinnamon, this non-traditional biscotti variation is one you should try. It is great for a breakfast snack as it is relatively low in sugars and fats or as an afternoon snack with a coffee or tea.
Ingredients
1/4 cup olive oil (Extra virgin works great in this recipe. Use a light fruity EVO.)
2/3 cup of sugar (preferably a fine, highly soluble sugar) plus one tablespoon for topping the biscotti
1 teaspoon vanilla extract
2 eggs
1 1/2 teaspoons baking powder
2 cups all purpose flour (approximately)
2 1/2 teaspoons cinnamon ( 1 teaspoon will be used to top the biscotti)
Equipment
1 baking sheet covered with parchment paper
kitchen aid or hand mixer
Making the Biscotti
Step 1: Preheat oven to 350 degrees.
Step 2: In a mixing bowl, combine the olive oil and 2/3 cup sugar and mix for 1 to 2 minutes. (I use the kitchen aid for steps 2-4. But be aware that by the time you add the last of the flour your mixer may be laboring hard because of the viscosity of the dough.)
Step 3: Add one egg and one egg yolk, baking powder, 1 1/2 teaspoons cinnamon, and vanilla to the oil and sugar mixture and mix thoroughly. (Reserve the extra egg white.)
Step 4: Add one cup of flour to the mixture and mix until it is fully integrated with the oil mixture. Now add about 2/3 of the remaining cup of flour and mix well. Depending on the size of your eggs, you may need to use the entire 2 cups of flour, but it is possible that you will use less. Your dough should remain a little sticky, but not so sticky that you can not handle it, Add more of the flour if needed.
Step 5: Transfer the dough from the mixing bowl to a well floured surface. As the dough will still be a little sticky, knead it for about 1 minute on the floured surface forming it into a round.
Step 6: Cut the round of dough into two equal pieces and roll each half of the dough by hand into a log shape. Your log will be approximately 9 - 10 inches in length. Transfer the log to your baking sheet and pat down the top of each log slightly.
Step 7: Mix the remaining egg white with one teaspoon of water. Lightly brush the egg white on the tops of the logs.
Step 8: Combine the remaining 1 teaspoon of cinnamon and 1 tablespoon of sugar and sprinkle on the top of the logs.
Step 9: Bake in a 350 degree oven for approximately 20 minutes until the logs are starting to brown on top and are somewhat firm to the touch.
Step 10: Remove the logs from the oven and let cool for approximately 15 to 20 minutes. When the logs are cool, cut them into diagonal slices about ¾ of an inch in thickness. (I find this works better if I do not use a serrated knife, but many recipes suggest using a serrated knife. Try both and see what works best for you.)
Step 11: Place the sliced biscotti back on the baking sheet and return to the oven for approximately 12 minutes turning each biscotti over after 7 minutes. Biscotti should take on a lightly golden brown appearance.
Step 12: Remove the biscotti from the oven, let cool and enjoy. Biscotti will keep well in an airtight container for several days.
Recipe yields approximately 22-24 biscotti.
Ingredients
1/4 cup olive oil (Extra virgin works great in this recipe. Use a light fruity EVO.)
2/3 cup of sugar (preferably a fine, highly soluble sugar) plus one tablespoon for topping the biscotti
1 teaspoon vanilla extract
2 eggs
1 1/2 teaspoons baking powder
2 cups all purpose flour (approximately)
2 1/2 teaspoons cinnamon ( 1 teaspoon will be used to top the biscotti)
Equipment
1 baking sheet covered with parchment paper
kitchen aid or hand mixer
Making the Biscotti
Step 1: Preheat oven to 350 degrees.
Step 2: In a mixing bowl, combine the olive oil and 2/3 cup sugar and mix for 1 to 2 minutes. (I use the kitchen aid for steps 2-4. But be aware that by the time you add the last of the flour your mixer may be laboring hard because of the viscosity of the dough.)
Step 3: Add one egg and one egg yolk, baking powder, 1 1/2 teaspoons cinnamon, and vanilla to the oil and sugar mixture and mix thoroughly. (Reserve the extra egg white.)
Step 4: Add one cup of flour to the mixture and mix until it is fully integrated with the oil mixture. Now add about 2/3 of the remaining cup of flour and mix well. Depending on the size of your eggs, you may need to use the entire 2 cups of flour, but it is possible that you will use less. Your dough should remain a little sticky, but not so sticky that you can not handle it, Add more of the flour if needed.
Step 5: Transfer the dough from the mixing bowl to a well floured surface. As the dough will still be a little sticky, knead it for about 1 minute on the floured surface forming it into a round.
Step 6: Cut the round of dough into two equal pieces and roll each half of the dough by hand into a log shape. Your log will be approximately 9 - 10 inches in length. Transfer the log to your baking sheet and pat down the top of each log slightly.
Step 7: Mix the remaining egg white with one teaspoon of water. Lightly brush the egg white on the tops of the logs.
Step 8: Combine the remaining 1 teaspoon of cinnamon and 1 tablespoon of sugar and sprinkle on the top of the logs.
Step 9: Bake in a 350 degree oven for approximately 20 minutes until the logs are starting to brown on top and are somewhat firm to the touch.
Step 10: Remove the logs from the oven and let cool for approximately 15 to 20 minutes. When the logs are cool, cut them into diagonal slices about ¾ of an inch in thickness. (I find this works better if I do not use a serrated knife, but many recipes suggest using a serrated knife. Try both and see what works best for you.)
Step 11: Place the sliced biscotti back on the baking sheet and return to the oven for approximately 12 minutes turning each biscotti over after 7 minutes. Biscotti should take on a lightly golden brown appearance.
Step 12: Remove the biscotti from the oven, let cool and enjoy. Biscotti will keep well in an airtight container for several days.
Recipe yields approximately 22-24 biscotti.