A crisp biscotti with caramel bits and almond. A great little cookie to serve with a cup of coffee or tea
Toffee biscotti
ca 4 dozen
1/2 cup butter, at room temperature
2/3 cup sugar
2 eggs
1 teaspoon pure vanilla
1 tsp grated lemon zest
1/4 cup almond meal
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp sea salt
4 oz caramel bits (Kraft)
2 tbsp flaked almonds
Preheat oven to 350 F Line a baking sheet with parcement paper.
In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Add eggs, lemon zest and vanilla and beat until smooth.
Whisk together almond meal, flour, baking powder and salt. Add to the butter mixture and beat until the dry
ingredients are incorporated. Then add caramel bits and flaked almonds.
Scoop dough on to a lightly floured surface. Divide into two pieces.
Roll each into a log. Transfer to the baking sheet and shape each in to a log about 14 x 1,5 inches, leaving
some space between the logs as they will rise and spread as they bake.
Bake for about 25 – 30 mins until golden.
Remove from oven and place the tray on a wire rack. Let the logs cool for about 5 mins.
Using a sharp serrated knife, cut each log diagonally into slices about 0.5 inch.1 1/4 cm in width. Transfer to the baking tray standing up. Bake for a further 10 minutes or so.
Remove from the oven. Let cool on a wire rack. They will crisp up a little more as they cool.
ca 4 dozen
1/2 cup butter, at room temperature
2/3 cup sugar
2 eggs
1 teaspoon pure vanilla
1 tsp grated lemon zest
1/4 cup almond meal
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp sea salt
4 oz caramel bits (Kraft)
2 tbsp flaked almonds
Preheat oven to 350 F Line a baking sheet with parcement paper.
In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Add eggs, lemon zest and vanilla and beat until smooth.
Whisk together almond meal, flour, baking powder and salt. Add to the butter mixture and beat until the dry
ingredients are incorporated. Then add caramel bits and flaked almonds.
Scoop dough on to a lightly floured surface. Divide into two pieces.
Roll each into a log. Transfer to the baking sheet and shape each in to a log about 14 x 1,5 inches, leaving
some space between the logs as they will rise and spread as they bake.
Bake for about 25 – 30 mins until golden.
Remove from oven and place the tray on a wire rack. Let the logs cool for about 5 mins.
Using a sharp serrated knife, cut each log diagonally into slices about 0.5 inch.1 1/4 cm in width. Transfer to the baking tray standing up. Bake for a further 10 minutes or so.
Remove from the oven. Let cool on a wire rack. They will crisp up a little more as they cool.
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