Yesterday I introduced my friend Diana and mentioned that I’m collaborating with her on a few posts (check out more about her here). Diana is the lady behind LadydeeLG, where she writes about multicultural families, Latino identity and culture, parenting, food and travel. Since we both love food and exploring our cultures, we challenged each other to cook a traditional recipe from our culture. I chose to make my mom’s Italian biscotti cookies. Make sure to check out Diana’s site to see her Ecuadorian recipe for pan de yuca. I think I’m going to challenge myself to make that now!
- 2 ¼ cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- 2 large eggs
- 1 cup sugar
- ½ cup vegetable oil
- 2 tsps. Pure almond extract
- 1 1/3 cups slivered blanched almonds, toasted (toast on baking sheet 10 minutes at 350 degrees; cool before using)
- Preheat oven to 350 degrees with rack in center. Line a baking sheet with a silicone pan liner, parchment paper or aluminum foil. If using foil, grease foil with butter or soild vegetable shortening. Set aside.
- Sift flour, baking powder and salt into a medium bowl. Set aside.
- Place eggs and sugar in a large mixing bowl and with mixer on high, beat until fluffy and light, about two minutes.
- Add the vegetable oil and almond extract and beat until the oil is incorporated and the mixture is thick and smooth, about one minute.
- Reduce mixer speed to low and beat in the flour mixture. The dough will be quite thick. Add the nuts. You may need to knead them in with your fingers. The dough will be sticky.
- Turn the dough out onto a lightly floured surface. Flour your fingers and divide the dough in half. Transfer one portion of the dough to one long side of the prepared baking sheet and mold it into a smooth log about 12- 14 inches long, about 2 ½ inches wide and ¾ inch high. The dough will stick to your fingers, just to be prepared.
- Repeat the process with the second piece of dough and place it two inches away from the first.
- Bake for 30 minute, until light golden brown and slightly puffed. Remove pan from the oven, but don’t turn off the oven.
- Using a serrated knife carefully cut the logs in ¾-inch slices on a slight diagonal. Make sure you don’t tear the parchment or silicone pan liner. Arrange the slices, standing upright, on the baking sheet, leaving one inch between the cookies.
- Return to the oven and bake ten minutes longer, until the cut surfaces of the cookies have browned slightly and the biscotti are dry to the touch. Transfer the biscotti to a wire rack and cool completely.
- Melt eight ounces chopped, best-quality bittersweet chocolate with six tablespoons unsalted butter in a microwave or small metal bowl set over, but not touching a pan of simmering water.
- Scrape the chocolate onto a shallow plate and dip one long flat side of each cookie in the chocolate so it comes halfway up the sides.
- Place each dipped cookie on a wire rack, uncoated side down. Let the chocolate set.
Note: Next week Diana will be guest posting, so make sure you check back on Tuesday for some travel tips!