Almond Chestnut Biscotti
An aromatic semi-sweet biscotti with almond, vanilla, and chestnut flavors, baked to a light dry texture. Prep time: 30 min. Cook time: 60 min.1 h 30 m 2
- 1 1/2 c. water
- 2 tbsp. loose chestnut tea
- 1 1/2 c. sugar
- 3/4 c. oil
- 4 eggs
- 1 1/2 tbsp. double-strength vanilla extract
- 1 1/2 tbsp. almond extract
- 5 c. all-purpose flour
- 1/2 tsp. salt
- 1 tbsp. baking powder
- 1 c. coarsely chopped almonds
Bring water to a near-boil. Pour 1 c. of the hot water into a glass measuring cup to preheat it. When measuring cup is hot, discard water.
Measure 2 tbsp. chestnut tea leaves into the preheated measuring cup and add remaining 1/2 c. of hot water. Allow tea to brew for 3 min.; strain.
In a large mixing bowl, beat sugar, oil, and 1/4 c. brewed tea. Add eggs and extracts and stir gently until completely mixed.
Add 4 c. flour, salt, baking powder, and almonds. Mix into a thick batter, adding up to an additional cup of flour as needed. Batter should be very thick but still able to be stirred.
Grease two 10"x15"jelly roll pans or cookie sheets. Spread half of the batter on each sheet.
Bake at 350°F for 30-40 min., until top seems dry and edges are browned. Rotate sheets half way through baking.
After baking, remove from oven and reduce temperature to 325°. Allow loaves to cool on the sheets for about 10 min. Remove loaves, one at a time, to a cutting board. Using a serrated knife, gently slice loaves into 3/4" slices. Place slices back onto the sheets, cut side down.
Return sheets to the oven and bake for an additional 20-30 min. or until dry, turning pieces once midway through baking. Biscotti should be lightly browned and rather dry. Remove from sheets to wire racks and allow to completely cool for a crunchy, dry biscotti.