Biscotti for the Holidays

Biscotti that pack a punch with slivered almonds and brown sugar.

If you’re still searching for great holiday cookies that pack a wallop, look impressive and aren’t a chore to bake, look no further than “Brown Sugar and Almond Biscotti.”

These elegant, golden cookies are studded with slivered almonds, along with light brown sugar that gives them a little more tenderness.

With a crunchy texture from twice-baking, they hold up to dunking in a good cup of espresso, too.

The biscotti recipe is from the new “San Francisco Entertains,” a cookbook that celebrates the centennial of the Junior League of San Francisco. It’s the organization’s first book in 11 year.

With nearly 150 recipes, the cookbook is a culinary romp through the Bay Area with the flavors and dishes that make this region the darling of foodies. It features recipes from local foodies, as well as top chefs and restaurants such as Swan Oyster Depot, Gary Danko Restaurant, and Greens Restaurant.

All proceeds from the sale of the book will support the Junior League of San Francisco’s efforts to support families in need.

Brown Sugar and Almond Biscotti

(Makes about 30)

3 1/4 cups all-purpose flour

1 1/4 cups packed light brown sugar

1 cup plus 2 tablespoons granulated sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

3 eggs

1/2 cup (1 stick) unsalted butter, melted

2 teaspoons almond extract

1 teaspoon vanilla extract

1 1/2 cups slivered almonds

Preheat oven to 300 degrees. Whisk flour with brown sugar, granulated sugar, baking powder and salt in a bowl. Combine eggs, butter and extracts in a bowl and whisk until smooth. Stir in almonds. Stir into the flour mixture; mix well.

Knead lightly on a lightly floured surface until mixture forms a dough. Shape into two 4-by-10-inch logs with moistened fingers. Place on baking sheets lined with baking parchment. Bake for 45 minutes or until firm and golden brown.

Reduce oven temperature to 250 degrees. Cool logs on baking sheets for 10 minutes. Remove to a cutting board and remove baking parchment from the baking sheets. Cut logs diagonally into 3/4-inch slices with a serrated knife. Arrange cut side down on baking sheets. Bake for 15 minutes on each side or until dry.

From “San Francisco Entertains”

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