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Thursday, September 2, 2010

Almond Blueberry Biscotti

Until I made this I didn't know how yummy biscotti could be. 

Bake at 330f in a convection oven for 18-25 min. or at 350f in a conventional oven for 25-30 min.

½ c. unsalted butter
¾ c. castor (aka super fine) sugar
2 large eggs
2 c. + 2 Tbsp flour
1 tsp. baking powder
¼ c. sliced almonds
¼ c. dried blueberries (roughly chopped)
1 Tbsp Armagnac or ½ Tbsp vanilla

Cream sugar and butter with a mixer at about medium speed. Crack eggs into separate bowl and whisk to break the yolks. Sift baking powder and flour together. Add eggs to creamed mixture slowly, allowing to mix thoroughly each time. Add in almonds and blueberries. Add flour mixture in two stages, blending in between. Add brandy/vanilla with second stage.
Line a baking sheet with parchment. Scale out mixture and divide in half. Place half onto floured surface and roll into log. Place on baking sheet. Repeat with other half. Chill in fridge for a minimum of 20min. Place in oven.
Should be springy to touch when done and then place on a rack to cool. Slice with bread knife in to ½ in pieces. Place back on to tray and space out. Place back in to 200-250f oven for 15-20 min. This is the key to a crunchy biscotti.

Biscotti seems like something that could be hard but is actually ridiculously easy.

Biscotti uses the creaming method. How can you tell? Aside from the recipe actually using the word 'cream', it will always be combining sugar and butter, and then adding eggs.

Tomorrow will be another cooking lesson. Any requests?

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