As David and I were driving back to Connecticut from our Pennsylvania home in Saturday’s snowstorm I realized there was no going back to fall. In that case, I went ahead and declared the holidays officially here.
And since we’re in full holiday mode, I was reminded of Sharon’s biscotti recipe from last year that she didn’t post until three days before Christmas!
This year I wanted to remind bakers sooner in the season of what I consider the ultimate biscotti recipe, so I featured Sharon’s biscotti recipe in this week’s USA Weekend column. For that reason, there’s also a video to share!
Since Sharon knows how much I adore these cookies, she made a big tin for my birthday this year. Her aunts love these cookies too, so she baked up a batch for our family reunion. Surrounded by monster cookies and bars on the dessert buffet, these little biscotti were the first to go. And why not? With these sweet treats you get all of the pleasure, none of the guilt.
Sharon has already asked me to make them for her wedding this December. (I’m honored.) Until then I’ll keep a batch on hand for me and whoever else can join me late afternoon for a cup of tea.
Let the holidays begin!
Sharon’s Almond Biscotti
Makes about 12 dozen
3 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
4 large eggs, 2 egg yolks, and one egg white for brushing
2 cups granulated sugar, plus extra for sprinkling
2 teaspoons vanilla extract
2 tablespoons almond liqueur, such as Disaronno
1 tablespoon anise seed
4 cups coarsely chopped whole almonds
Adjust oven rack to lower-middle and upper positions and heat oven to 325 degrees. Line 2 rimmed baking sheets with parchment paper.
Whisk flour, baking powder, and salt in a medium bowl. Beat eggs, egg yolks, and sugar with an electric mixer in a large bowl until light, about 2 minutes; beat in vanilla, liqueur, and anise. Beat in dry ingredients and then almonds to form sticky but workable dough.
Divide dough into four portions on a heavily floured board, rolling each portion into an approximate 15- by 2-inch log. Carefully transfer 2 logs to each baking sheet brushing each with egg white and sprinkling with sugar. Bake until pale golden and just beginning to crack, 20 to 25 minutes.
Cool cookie logs on baking sheet until tepid, about 40 minutes. Keeping oven racks in position heat oven to 200 degrees. Slice logs diagonally 1/2-inch thick with a serrated knife, laying slices on baking sheets in single layer. (There will be enough cookies for 3 sheets.) Working 2 sheets at a time bake biscotti until crisp and golden, about 25 minutes. Remove from oven and cool. (Can be stored in airtight container up to 2 weeks.)
Oh for the YUM! This is the best biscotti recipe ever!
Yes, let the Holidays begin……but each in it’s own time……savor the day!
Happy Halloween, Samhain, Day of the Dead
Can’t wait to make these! The recipe says divide into four portions, then form log. But the video looked like just 2 logs. Did I miss something? Love your fb page and loved seeing you, Pam, at a class several years ago at Sur La Table in Kirkland, Wa. Thanks!
Hi Karen,
Hilarious! You’re right, the recipe says 4 portions. In the video, we divided the dough into 2 portions. The fact is: either way works. If you want smaller biscotti, make 4 logs. If you want larger ones, divide the dough in half. Good catch–fortunately it’s all good! Wish I were teaching at Sur La Table, Kirkland with my new book. Love that area, love that store. Thanks for being in touch.
These look wonderful!
I like you title because we live in Bucks County too and were hit hard by the storm. I need a recipe for a neighborhood cookie exchange in December. Do you think these would be good since it makes a lot or do you have any other suggestions? Thanks! P.S. Your books are my favorite. I have all of them and use them regularly!
I think these cookies would be great for an exchange. They’re easy, lo-cal, and make a lot! Perfect for this time of year.
Happy Holidays, Pam! Thanks for the wonderful gift of your recipes…which will be gracing our dinner table this holiday season (and throughout the new year!!)!!
I definitely have the same feeling about bringing on the holiday season! With the 14″ of snow that landed here over the weekend and it being Nov 1 already, I’m in full on Christmas mode!!
Biscotti is a great way to start the holiday season. In fact, I might just bake some up right now!
Just wondering if I could substitute some ww pastry flour or ww white flour and still get great results?
Also, wondering – why no desserts in the new book? Or did I miss them? I just looked quick at the store – am going to get this week – but I love your desserts!
Thanks!
Hi Greg,
Having never tried the cookies with either flour, I’d hate to say for sure, but I don’t see any reason why at least white whole wheat wouldn’t work. It’s a lot of cookies to make if you’re not happy with the results!
No dessert recipes in the new book, because it’s about meatless meals and most desserts are already vegetarian!