Espresso Almond Biscotti with Chef Gail Sokol

almonds

🥗Healthier: walnuts

💰Cheaper: peanuts

Walnuts provide healthy fats, while peanuts are more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar adds a richer flavor.

Preheat the oven to 350 degrees Fahrenheit.

In an electric mixing bowl, combine 3.5 cups of all-purpose flour and 1 cup of white whole wheat flour.

Add 0.5 cups of granulated sugar and 0.75 cups of light brown sugar to the bowl.

Whisk the dry ingredients to break up any clumps of brown sugar.

Add 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, and 0.5 teaspoons of salt to the mixture.

Zest 1 lemon and 1 orange, adding about 1 teaspoon of each zest to the dry ingredients.

Using your fingers, break up any large clumps of brown sugar and zest in the dry mixture.

In a separate bowl, combine 4 large eggs, 1 cup of canola or vegetable oil, 0.5 teaspoons of pure vanilla extract, and 1 teaspoon of almond extract.

Mix the liquid ingredients until the yolks are broken up, then pour them into the dry ingredients.

Mix the dough with the electric mixer until combined, then transfer it to a large bowl to mix by hand.

If the dough is too dry, add a tablespoon of water to help it come together.

Gather and rotate the dough until it holds together, adding more water if necessary.

Divide the dough in half and form two logs on greased 15 by 10 inch sheet pans, placing them diagonally.

Shape the logs without using parchment paper, ensuring they are well greased.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens