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Ingredientes
- 1 1/2 c. whole almond
- 5 x egg
- 1 x egg yolk
- 2 1/2 c. sugar
- 1 tsp vanilla extract
- 3 1/2 c. all purpose flour
- 1 tsp baking pwdr
- 1 Tbsp. orange zest
- 1/2 tsp cinnamon
- 1 dsh salt
- 1 x egg, with 2 tbsp cool water for egg wash Caramel
- 1 c. sugar
- 1 tsp corn syrup
- 1/4 c. water
Direcciones
- Preheat oven to 350 F.Lightly toast almonds on a baking sheet for 10 min. Allow to cold.
- Whisk together Large eggs, egg yolk, sugar and vanilla till sugar dissolves.
- In a separate bowl, stir together flour, baking pwdr, zest, cinnamon and salt (no need to sift). Add in to egg mix and stir in. Stir in almonds.
- Divide dough in half and roll each into a log shape on a lightly floured surface. Logs should be about 15 inches long. Place each cookie log on a greased or possibly parchment-lined baking sheet and press down with the heel of your hand to flatten.
- Brush tops of the biscotti dough with egg wash and bake for 25 min, rotating pan in the oven halfway through baking. Remove from heat and allow to cold for 15 min.
- Reduce oven temperature to 325 F.Biscotti is easiest to slice while hot. Using a chef's knife, slice biscotti on an angle into 1/2- inch slices. Place face down on an ungreased baking sheet. Return cookies to oven for 20 min, or possibly till they just start to colour a bit on the edges. They will feel soft when they come out of the oven, but will harden as they cold.
- Caramel:In a heavy-bottomed pot, bring sugar, corn syrup and water to a boil while covered. Once boiling, remove lid and let boil, brushing the sides of the pot once or possibly twice with water, till the sugar turns a light amber colour. Remove from heat and immerse pot into a bowl of cool water, to stop the sugar from cooking further.
- Dip the biscotti halfway into the warm sugar, swirling to coat. Place dipped biscotti on an oiled baking sheet and allow to cold completely.
- To Assemble:Eat as you like.
- Caramel-Dipped Biscotti store up to a month in an airtight container.
- Biscotti are traditionally softened for eating by dipping into your coffee. By coating the biscotti in caramelized sugar, you create a candy-like treat which also melts delicious caramel into your coffee while you stir it!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 12 servings | |
| Calories 434 | |
| Calories from Fat 52 | 12% |
| Total Fat 6.08g | 8% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 150mg | 6% |
| Potassium 122mg | 3% |
| Total Carbs 88.53g | 24% |
| Dietary Fiber 2.0g | 7% |
| Sugars 59.05g | 39% |
| Protein 8.06g | 13% |
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