It has been a couple of days since my last post! (I have had a nasty nasty yucky no-good stomach flu- ew) I wanted to come back with a bang, and here it is:
Swedish Cinnamon Biscotti! Bang! Bang!
I have never made biscotti before and was shocked at how simple it actually was! I used the Swedish Cinnamon Slices recipe from Biscotti by Lou Seibert Pappas (page 50) as recommended by my mother. This recipe was so forgiving and turned out beautifully!
I halved the recipe because I am now only baking for myself and my boyfriend and I do not want to totally sabotage our waistlines. I copied the recipe as it is printed in the book.
I cannot wait to eat one (or two…or three…) with a cup of tea this afternoon!
Swedish Cinnamon Biscotti
Yield: 3 1/2 to 4 dozen
- 2/3 cup blanched slivered almonds
- 1 cup butter
- 1 cup light brown sugar, packed
- 2 eggs
- 2 tablespoons sour cream
- 1/2 teaspoon almond extract
- 2 3/4 cups unbleached or all-purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon soda
- 1/4 teaspoon salt
- Place nuts in a shallow pan and bake at 350 degrees for 6-8 minutes, or until golden brown. Let cool.
- In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, sour cream and almond extract. In a bowl combine the flour, cinnamon, baking powder, soda and salt. Add to the creamed mixture, mixing until blended. Fold in nuts.
- Divide dough in half. On a greased and floured baking sheet pat out into two logs about 1/2 inch high, 1 1/2 inches wide, and 15 inches long, spacing them at least 2 inches apart.
- Bake in the middle of a preheated 350 degree oven for 20-25 minutes or until lightly browned. Remove from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife slice diagonally at a 45 degree angle about 1/2 inch thick.
- Place the sliced upright on the baking sheet 1/2 inch apart and return to a 325 degree oven for 10 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container.