Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon cinnamon
- 3 tablespoons soft unsalted butter
- 3 cups whole almonds (skin on)
- 2 beaten eggs
- 3 tablespoons pure vanilla
- 1 beaten egg mixed with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 350 degrees F.
Put brown sugar, white sugar, flour, cinnamon, baking powder, butter, and almonds in a large mixing bowl. With mixer on low speed, add beaten eggs and vanilla. Mix just until dough holds together.
Put dough on a floured surface. Cut in half. Roll each piece into a log. Place on parchment-lined cookie sheet. Flatten each log slightly with palm of the hand. Lightly brush the top of each log with egg wash.
Bake for 25 minutes or until firm to touch. Remove from oven. Cut dough diagonally into biscotti. For harder biscotti, return to 300 degree F oven until sufficiently dry.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By B3nj4m1n
San Francisco, CA
on December 26, 2012
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I've made biscotti before and am always on the lookout for a recipe for classic Italian almond biscotti. But this recipe was wrong from the beginning. I thought 3 Tbsp of vanilla must be a typo so reduced it to one Tbsp, which was plenty. I got into trouble when I tried to combine ingredients as directed. Clearly the butter should have been cut in before the almonds, which jammed and broke in my stand mixer. The resulting dough was quite wet, and the two logs were raw in the middle even after longer cooking lightly browned the crust. I managed to cut them with a good bread knife without too much damage and return to the oven. As they did not cook in the prescribed time, I lowered the oven temp and continued until fully cooked. The results were not as pretty as I would have liked, but still tasty, hard and brittle in traditional Italian style. This recipe needs a lot of improvement.
By bsl9
on December 23, 2012
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While it's true that slicing through whole almonds is difficult, it's needn't be a major problem.
First, and most important, allow the loaf to cool, completely, before trying to slice it. This is true for any biscotti recipe, but even more for this one. Next, use a long, serrated knife. A bread knife is good. When you slice the loaf, use your other hand to cup and support the loaf. Be sure to SLICE, not press the knife into the loaf. Use a sawing motion, slicing steadily.
Some crumbling is inevitable. But, I've found the old trick of simply pressing the slice back together works especially well with this recipe. You can often rescue a broken piece this way and decide if the finished biscotti looks good enough to serve when it's done finished it's second baking. If not, you have something for the cook or can make crumbs from it, which are good on ice cream, as almost all biscotti crumbs are.
By mimi56
on December 11, 2012
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I have been making biscotti for decades and I agree with others that this is a seriously flawed recipe. Gummy, impossible to cut thru whole almonds without ripping the biscotti apart. Really Scialo Bros? where you just not paying attention or did you just not want to share your REAL recipe? Not worth the effort. Try another recipe.
Read all 35 reviews