Marion Attal’s Biscotti
For some reason, I was intimidated to make biscotti for a very long time. When I finally gave it a go, I instantly regretted having waited so long. It’s so easy and very accommodating to different favorite flavors. Although I am not a fan of winter, it has become a true joy to wake up to a batch of biscotti to enjoy with my morning cup of tea. This recipe is very adjustable. You can use any type of nut (I also like pistachios and hazelnuts). Instead of cranberries, you can use a wide range of dried fruits, mini chocolate chips, and even 2 to 3 tablespoons of your favorite citrus zest.
Ingredients
- 1 cup raw almonds
- 4 tablespoons unsalted butter
- 2½ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 3 teaspoons honey
- 1 tablespoon vanilla extract
- ½ cup dried cranberries
Instructions
- Preheat oven to 400°.
- Roughly chop raw almonds and roast in the oven for 8 minutes, shaking them up halfway through. Leave to cool.
- Lower oven temperature to 350°.
- In a small bowl, melt butter in microwave and leave to cool.
- In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt. Mix together. Create a well in the dry ingredients and add the eggs, honey, and vanilla extract.
- Mix together until it forms a dough. Drizzle in melted butter in a slow stream while continuing to mix. Add almonds and cranberries and incorporate.
- Turn dough onto a nonstick surface and knead by hand. Create a log shape and pat down so that it is about 4 inches wide, 1½ inches thick, and 13 inches long. Put on a baking sheet lined with parchment paper and bake for 30 minutes, until golden brown.
- Leaving the oven on, take the biscotti bread out and let cool for 10 minutes. Transfer to a wooden chopping board and use a large, serrated knife to cut them approximately ¾ of an inch thick. Lay them flat on the same baking sheet and bake again for another 15 minutes.
- Once completely cooled, store in a sealed airtight container and they will keep for one week. Best enjoyed with your favorite tea or coffee.
Notes
Photo by Mark Loader
