4/26/16 ChefElla's Toffee Almond Biscotti

Some foods just look like they would be difficult to make.  When you think of these foods you imagine a chef doing what seems like magic to make these foods appear.  When I feel this way about a food it makes me want to try to make it.  It turns out, that while there are foods that are so difficult to make that I would never make them again; there are others that turn out to be easy.  Biscotti always looked so stylish in pictures and cafes that I always thought they must be too difficult for regular people to make.   After making them I know that you can add this recipe to your favorites to make it look like you were doing your own magic in the kitchen.

1.     Wash your hands.

2.     For this recipe you will need measuring cups and spoons, a small mixing bowl, a serrated knife and cutting board, 1 large or 2 small cookie sheets, an offset spatula (pancake turner), a hand or stand mixer, and the oven.

If you are not allowed to use a knife, mixer, or oven by yourself you can ask an adult for help.

ChefElla’s Toffee Almond Biscotti (24 - 30 pieces)

3 Cups                     All Purpose Flour

1 Tbl.                        Baking Powder

3 ea.                         Eggs, Large

¾ Cup                       Butter, Room Temperature

1 Cup                       Sugar, Granulated

1 Tbl.                        Vanilla Extract

¼ tsp                        Salt

¾ Cup                       Chocolate Toffee Bits

½ Cup                       Almonds, Slivered

3.     Pre-heat your oven to 350F.

4.     Add butter and sugar to your mixing bowl.  Using the paddle mixer, beat the butter and sugar on speed 3 or 4, until it is smooth.  You will need to scrape the sides and bottom of the bowl once or twice during the process.

5.     Add eggs, salt, and vanilla to the butter mixture and mix, on speed 2 or 3, until the ingredients are smooth and there are no large butter pieces. 

6.     In your small bowl mix the flour and baking powder with a fork.

7.     Add the flour, toffee bits, and almonds to the butter mixture on speed 1 or 2.  Mix until the ingredients are just incorporated.  Do not over mix.  The dough will look like thick smooth cookie dough.

8.     Line your cookie sheet with foil and spray with pan spray.  Split the dough into two equal pieces.  Roll one of the pieces out into an even log shape about 10 to 12 inches long.  Place the dough in the middle of one half of the cookie sheet and flatten into a half inch thick by about three inch wide rectangle.  Repeat the process for the other piece of dough.

9.     Place the biscotti into the oven and bake for 15-20 minutes.  The biscotti will have a nice golden color when it is done.  Remove the biscotti from the oven and let it rest for 15-20 minutes.

10.  Remove the biscotti loaves from the cookie sheet and place on a cutting board.  Using your serrated knife slice the biscotti into half inch thick pieces.  Place another piece of foil on your pan and spray with pan spray.  Line the pan with the cut biscotti pieces.

11.  Bake the biscotti for another 15 -18 minutes.  I like my biscotti a little softer, but if you like your biscotti crispy for dunking in hot chocolate or coffee bake closer to 18 minutes or until the biscotti has a nice golden brown color all over.

Serve your biscotti with ice cream, gelato, custard, hot chocolate, coffee, or just eat it plain.  If you would like, you can experiment with different ingredients to make your own biscotti recipe.



Ella’s Helpers

ChefElla’s helpers can help by:

Measuring out ingredients

Mixing the ingredients

Splitting the dough in two

Rolling out the dough

Flattening the dough

Placing the cookies back on the tray

Older helpers can help by:

Cutting the biscotti