Almond Biscotti - Fathom Cooking

Name: Almond Biscotti - Fathom Cooking
Total time: 70 min
Ingredients: 2 cups (250g) all-purpose flour Low FODMAP wheat Info; 3/4 cup (150g) granulated sugar Low FODMAP Info; 1 teaspoon baking powder Low FODMAP; 1/4 teaspoon salt Low FODMAP; 3 large eggs Low FODMAP eggs Info; 2 tablespoons garlic-infused olive oil (or regular olive oil) Low FODMAP Info; 1 teaspoon vanilla extract Low FODMAP; 1 teaspoon almond extract Low FODMAP tree nuts Info; 1 cup (145g) whole almonds Low FODMAP tree nuts Info; 1 Preheat oven to 325°F (165°C). Line a large baking sheet with parchment paper. 325°F (165°C) Equipment: baking sheet, parchment paper; 2 Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl until evenly combined. Equipment: large mixing bowl, whisk; 3 In a separate medium bowl, whisk the eggs, olive oil, vanilla extract, and almond extract until smooth and well blended. Equipment: medium bowl, whisk; 4 Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a shaggy dough forms and no dry flour remains. Equipment: wooden spoon; 5 Fold in the whole almonds, distributing them evenly throughout the dough.; 6 Divide the dough in half. With lightly dampened hands, shape each half into a log about 12 inches long and 3 inches wide, smoothing the tops. Tip: Dampen your hands to prevent sticking; 7 Place the logs on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.; 8 Bake for 30 minutes, until the logs are firm to the touch and light golden brown on top. 325°F (165°C); 9 Remove from the oven and let cool on the baking sheet for 10 minutes—this makes them easier to slice without crumbling. Tip: Cooling prevents crumbling when you slice; 10 Reduce the oven temperature to 300°F (150°C). 300°F (150°C); 11 Using a sharp serrated knife, cut the logs diagonally into 1/2-inch slices with a gentle sawing motion. Equipment: serrated knife Tip: Use a gentle sawing motion to prevent cracking; 12 Arrange the slices cut-side down on two baking sheets, leaving a little space between each cookie. Equipment: two baking sheets; 13 Bake for 10 minutes. 300°F (150°C); 14 Flip each slice and bake for 10 more minutes, until the biscotti are dry and crisp to the touch.; 15 Transfer to a wire rack and cool completely. The biscotti will harden and become extra crispy as they cool. Equipment: wire rack Tip: Biscotti harden as they cool—they'll become extra crispy

cooking.fathom.care

Twice-baked Italian cookies with a signature crisp texture that softens when dunked in coffee or tea. Naturally dairy-free and low-FODMAP at stated portions—a s

View Original

Share this recipe:

Ingredients

2 cups (250g) all-purpose flour Low FODMAP wheat Info
3/4 cup (150g) granulated sugar Low FODMAP Info
1 teaspoon baking powder Low FODMAP
1/4 teaspoon salt Low FODMAP
3 large eggs Low FODMAP eggs Info
2 tablespoons garlic-infused olive oil (or regular olive oil) Low FODMAP Info
1 teaspoon vanilla extract Low FODMAP
1 teaspoon almond extract Low FODMAP tree nuts Info
1 cup (145g) whole almonds Low FODMAP tree nuts Info
1 Preheat oven to 325°F (165°C). Line a large baking sheet with parchment paper. 325°F (165°C) Equipment: baking sheet, parchment paper
2 Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl until evenly combined. Equipment: large mixing bowl, whisk
3 In a separate medium bowl, whisk the eggs, olive oil, vanilla extract, and almond extract until smooth and well blended. Equipment: medium bowl, whisk
4 Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a shaggy dough forms and no dry flour remains. Equipment: wooden spoon
5 Fold in the whole almonds, distributing them evenly throughout the dough.
6 Divide the dough in half. With lightly dampened hands, shape each half into a log about 12 inches long and 3 inches wide, smoothing the tops. Tip: Dampen your hands to prevent sticking
7 Place the logs on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.
8 Bake for 30 minutes, until the logs are firm to the touch and light golden brown on top. 325°F (165°C)
9 Remove from the oven and let cool on the baking sheet for 10 minutes—this makes them easier to slice without crumbling. Tip: Cooling prevents crumbling when you slice
10 Reduce the oven temperature to 300°F (150°C). 300°F (150°C)
11 Using a sharp serrated knife, cut the logs diagonally into 1/2-inch slices with a gentle sawing motion. Equipment: serrated knife Tip: Use a gentle sawing motion to prevent cracking
12 Arrange the slices cut-side down on two baking sheets, leaving a little space between each cookie. Equipment: two baking sheets
13 Bake for 10 minutes. 300°F (150°C)
14 Flip each slice and bake for 10 more minutes, until the biscotti are dry and crisp to the touch.
15 Transfer to a wire rack and cool completely. The biscotti will harden and become extra crispy as they cool. Equipment: wire rack Tip: Biscotti harden as they cool—they'll become extra crispy