Bake-a-thon 2016: Day 2
Bake of the day: Mini Almond Biscotti
Christmas is less than 20 days away and it is time to bake some cookies for friends and family. I made these Mini Almond Biscotti to send to 3 food bloggers as part of Food Blogger Love Cookie Exchange. Check out my Instagram account to see the cookies I received in return.This holiday season I joined some amazing bloggers to spread a little love by participating in Food Blogger Love Cookie Exchange. It is hosted by Pintertest Kitchen. We were asked to bake a dozen cookies and send them 3 bloggers. In return we wouldget a dozen cookies from 3 different bloggers. It was a fun way start the holiday season and also to raise money for 2 charities (CLIMATES and No Kid Hungry). I have baked cookies before but never mailed them out. So I was worried on what recipe to pick. I wanted the cookies to taste good even after 2~3 days of shipping time and not crumble in transit. After ruling out many options, I finally decided to bake these mini almond biscotti -- recipe from Epicurious.This mini version of biscotti is convenient to pack in a cookie tin and have good shelf life. They were crunchy with lots of almonds and almond flavor. This recipe has 3 eggs and since I was baking these to send out for cookie exchange, I decided not to tinker with the recipe. But I think I'm going to try and make them eggless the next time I make biscotti. This is part of the Bake-a-thon 2016.
Mini Almond Biscotti
- 2¾ cups all purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 1 cup sugar
- 1 stick (8tbsp,½cup) Unsalted Butter, melted
- 2 tsp vanilla extract
- 1 tsp Pure Almond Extract
- 1 cup Whole Almonds, lightly toasted, cooled and coarsely chopped
- 3 Large Eggs
- In a large mixing bowl, combine sugar, butter, vanilla and almond extracts. Stir in the almonds and eggs.
- Next stir in flour, baking powder and salt. Mix until just combined.
- Chill the dough covered for 30 minutes.
- In the meantime, preheat the oven to 350°F with the rack in the middle.
- Moisten your hands and halve the dough and form 2 16"x2" loaves on a parchment lined baking sheet.
- Bake until the loaves are pale golden, about 28~30 minutes. Transfer the loaves to a rack and cool for 15 minutes.
- Using a serrated knife, cut the loaves into ¾" slices.
- Place the slices back on the baking sheet with cut side down and bake until golden, 20~25 minutes. Transfer to rack to cool completely.