Watch this authentic Italian grandma knead her biscotti dough. She has all the time in the world and puts real love into that dough!!!!
Brings back memories…..
In Italian, the word “biscotto” means “biscuit” or “cookie.” The root words “bis” and “cotto” literally mean “twice” and “baked.”Bakers shape the dough into a log, bake it, evenly slice it into cookies (hopefully they stay in one long piece), and then toast and turn the cookies again until they are perfect.
Biscotti have a great shelf life of at least a week, but they stay even longer if you seal them in an airtight container in the freezer. They are margarine and oil-free so treat yourself to one after dinner! Great to keep in the freezer for an unexpected guest!
Thank you Eshter Serouya for the great recipe!
- 1 1/2 cups whole almonds
- 2 cups flour
- 1 tsp baking powder
- dash of kosher salt
- 1 cup sugar
- 1 1/2 cups mini chocolate chips
- 3 eggs
- 2 tsp vanilla
- 1 tsp almond extract
Directions for this Kosher Recipe
- place 1/2 cup of the almonds into a food processor ,grind and set aside.
- combine flour,baking powder,salt,sugar. add the almonds. with the paddle attachment beat in the eggs,vanilla and almond extracts.add chocolate chips and remaining almonds.
- shape into thin logs and place on greased baking tray. bake for about 30 mins or until golden. remove from oven. when they are warm(not completely cooled),slice thin at a diagonal angle and re-toast for 5 minutes.
- keep in airtight container