Starbucks’ Vanilla Almond Biscotti

Today I am super excited to share with all of you one of the lovely friends that I have made through my adventures writing Cannella Vita. One of my favorite things about food blogging (besides getting all these baked goodies) is meeting and connecting with so many other people who share my passion for food. Izy is a lovely teenage food blogger (just like myself) from England. Her emails always make me smile, and all of her pictures always take my breath away. Without further ado, here’s Izy!
 
Hiya everyone! I’m
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 🙂
I love crunchy, crispy
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).
 
Along with hot coffee or tea, they are a perfect mid-morning snack!

Annndd,
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
few times.

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.

Slice the loaf across its width using a sharp
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.

iced lemon poundcake {starbucks copycat}

I have a confession. I love Starbucks. Every time I walk past that iconic green sign, I can’t help but wander in. Even more embarrassing, the baristas at my neighborhood Starbucks know me by name, and get my favorite drink (coffee frappuccino) ready when they see me on the sidewalk. I’ve probably had so many coffee frappuccinos in my life that I could rightfully be called a coffee frappuccino connoisseur…
Alas, every time I buy one of Starbucks’ enticing baked goods, I can’t help but feel guilty that I just paid 3 bucks for something I could have easily baked at home. That’s when I had a revelation.

I don’t need to deal with sassy baristas, a long line, and high prices to enjoy all of my favorite Starbucks treats. I am taking on the challenge to recreate all of my Starbucks favorites in my own kitchen (for a fraction of the price and a little bit of homemade magic) in a new series called Starbucks Copycat.

I am starting this series off with one of my all-time favorite Starbucks classics: the iced lemon pound cake. This recipe tastes exactly (if not better than) like the Starbucks one that I have been buying for so long — light, spongy, lemon-y, and delicious. 

E-mail me your favorite Starbucks treat, I will re-create it right here in my own kitchen! I dare you!
With love,
Erica

ingredients
1 box yellow cake mix
4.3 ounce instant or cook and serve Lemon pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice
Icing
2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice

1. Preheat oven to 350 degrees F. and grease two loaf pans.
2. Place all cake ingredients into a mixer, beating until well combined, about 1 1/2 minutes. Divide batter between two prepared loaf pans spreading evenly. Bake for 45 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove and let cool for 15 minutes before removing loaves from pans.
3. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing.

Inspired by Picky Palate