Izy, another teen blogger, and I blog over at Top With Cinnamon. I’m
super excited to share this recipe with you today, here on Erica’s
amazing blog 🙂
food the most! Fresh grapes from the fridge while they’re crisp and
juicy, cereal (no milk on mine, I don’t want no soggy cereal) and
biscotti. Not ones which should come with a tooth hazard warning, but
crunchy and crumbly with creamy almonds and a sugar-speckled crust (I’m
seriously surprised I didn’t end up sprinkling cinnamon-sugar onto this
dough before baking it).
it’s fact time: ‘Biscotti’ literally means ‘twice baked’- ‘bi’ meaning
two and ‘scotti’ (think of the word scorch) meaning baked. Hooray for
random facts, they make your friends sigh in exasperation amazement at
your unexpected knowledge-bombs.
Vanilla Almond Biscotti (Starbucks Copycat)
2/3 cup granulated sugar
1/4 tsp salt
1 3/4 cups all purpose flour (I used half a.p and half whole wheat)
2 tsp baking powder
1 tsp baking soda
1/2 cup roughly chopped almonds
3 tbsp butter, cut into small cubes
1 egg plus 1 egg white
3 tbsp buttermilk
1 tbsp vanilla extract
Preheat your oven to 350 degrees F. Line a cookie tray with baking paper.
Put the first 6 ingredients into a large bowl. Cut the butter into
the dry ingredients with a pastry blender or rub it in with your fingers
(like when making pie dough or crumb topping). Set aside 2 tbsp of the
chopped almonds, and add the rest into the bowl with the flour mixture.
In a small jug / bowl, whisk together the egg, egg white, buttermilk
and vanilla extract. Pour this into the bowl with the flour mixture
and stir together gently until the mixture comes together. You may need
to use your hands to finish mixing it by lightly kneading the dough a
Place the dough on the lined cookie tray and shape into a log
roughly 10″ long, 5″ wide then flatten it slightly to 1″ thick. Sprinkle
on the reserved chopped almonds and bake for 30-35 minutes until golden
brown on top. Let it cool on a wire rack until it’s cool enough to
handle. Turn the oven down to 325 degrees F.
knife or a serrated bread knife, into 3/4″ thick slices. Place the
biscotti cut side down back onto the cookie tray. Bake them again for 10
minutes, then flip them over and bake for a further 10 minutes. Remove
them to a wire rack and let them dry out overnight in a dry place.