Today I am super excited to share with all of you one of the lovely friends that I have made through my adventures writing Cannella Vita. One of my favorite things about food blogging (besides getting all these baked goodies) is meeting and connecting with so many other people who share my passion for food. Izy is a lovely teenage food blogger (just like myself) from England. Her emails always make me smile, and all of her pictures always take my breath away. Without further ado, here’s Izy!
Hiya everyone! I’m Izy, another teen blogger, and I blog over at Top With Cinnamon. I’m super excited to share this recipe with you today, here on Erica’s amazing blog 🙂
I love crunchy, crispy food the most! Fresh grapes from the fridge while they’re crisp and juicy, cereal (no milk on mine, I don’t want no soggy cereal) and biscotti. Not ones which should come with a tooth hazard warning, but crunchy and crumbly with creamy almonds and a sugar-speckled crust (I’m seriously surprised I didn’t end up sprinkling cinnamon-sugar onto this dough before baking it).
Along with hot coffee or tea, they are a perfect mid-morning snack!
Annndd, it’s fact time: ‘Biscotti’ literally means ‘twice baked’- ‘bi’ meaning two and ‘scotti’ (think of the word scorch) meaning baked. Hooray for random facts, they make your friends sigh in exasperation amazement at your unexpected knowledge-bombs.
Vanilla Almond Biscotti (Starbucks Copycat)
2/3 cup granulated sugar
1/4 tsp salt
1 3/4 cups all purpose flour (I used half a.p and half whole wheat)
2 tsp baking powder
1 tsp baking soda
1/2 cup roughly chopped almonds
3 tbsp butter, cut into small cubes
1 egg plus 1 egg white
3 tbsp buttermilk
1 tbsp vanilla extract
Preheat your oven to 350 degrees F. Line a cookie tray with baking paper.
Put the first 6 ingredients into a large bowl. Cut the butter into the dry ingredients with a pastry blender or rub it in with your fingers (like when making pie dough or crumb topping). Set aside 2 tbsp of the chopped almonds, and add the rest into the bowl with the flour mixture.
In a small jug / bowl, whisk together the egg, egg white, buttermilk and vanilla extract. Pour this into the bowl with the flour mixture and stir together gently until the mixture comes together. You may need to use your hands to finish mixing it by lightly kneading the dough a few times.
Place the dough on the lined cookie tray and shape into a log roughly 10″ long, 5″ wide then flatten it slightly to 1″ thick. Sprinkle on the reserved chopped almonds and bake for 30-35 minutes until golden brown on top. Let it cool on a wire rack until it’s cool enough to handle. Turn the oven down to 325 degrees F.
Slice the loaf across its width using a sharp knife or a serrated bread knife, into 3/4″ thick slices. Place the biscotti cut side down back onto the cookie tray. Bake them again for 10 minutes, then flip them over and bake for a further 10 minutes. Remove them to a wire rack and let them dry out overnight in a dry place.