Sunday, May 11, 2014
Leftover post-maceration strawberries from shrub syrups left me with inspiration for biscotti loosely based off of Martha Stewart's Almond Ginger Biscotti. However, I under-did it on the strawberries and over-did it on the almonds. The recipe below reflects these suggested adjustments.
2 cups all-purpose flour
3/4 cup sugar, plus 1 teaspoon for dusting (a little less sugar if using macerated strawberries)
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups unblanched, whole almonds (or 3/4 cup almond slivers)
3/4 cup dried strawberries, chopped(or macerated strawberries, sans juice)
3 large eggs
2 teaspoons vanilla extract
Up to 1/4 cup grated/chopped white chocolate (optional)
- Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Stir in almonds, strawberries, and chocolate (if using).
- In a small bowl, whisk together eggs and vanilla then stir into flour mixture. (Dough will appear very dry).
- Transfer dough to a lightly floured surface and knead until smooth.
- Divide dough in half and shape into two logs, each about 1 inch high and 3 inches wide. Place on a parchment lined baking sheet then sprinkle with remaining sugar.
- Bake until logs are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours.
- Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick. Lay slices on two parchment-lined baking sheets and bake until crisp and lightly golden, about 20 minutes total. Be sure to rotate the pans and flip the biscotti over halfway through (~10 minutes). Cool completely before serving or storing.