Italian Biscuits – Biscotti

Sticky dough mixture


Cut with serated knife into diagonal slices


Bake the slices a 2nd time

Roasted cashew and almond nuts, roughly chopped

Roasted cashew and almond nuts, roughly chopped

I had bought almonds meaning to make Christmas stollen.  But they kept sitting in the fridge. Together with the cashews from Goa given by my neighbour.  So I decided to make something out of the cashews and almond.  I tried two recipes, Martha Stewart’s and Marian Keyes.  While I find Marian Keyes’ recipes in “Saved by Cake” innovative and mouth-watering, the biscotti recipe didnt go down as well.  It included butter and I found the mixture too soft and runny.

Surprise #1 – its surprisingly easy, don’t be over-whelmed by how runny the mixture is.  Scoop it into the baking tray, if need be.

Surprise # 2 – serenading the serated knife. It was quite easy to cut the first-baked dough with a serated knife

Surprise # 3 –  how fast it takes to toast the cashew and almond

Surprise #4 – store in air-tight container, it gets soggy fast.

Recipe from Martha Stewart

  • 2 1/2 cups all-purpose flour (spooned and leveled)
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 3 large eggs, lightly beaten
  • 1 tablespoon pure vanilla extract
  • 1 cup slivered almonds, toasted
  1. Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
  2. Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
  3. With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Cook’s Note

Store biscotti in an airtight container, up to 2 days, or freeze, up to 3 months.

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