When faced with three bowls of Bolognese and a spoon, Dave declared them all good. “Different, but good.” Which is better? “I don’t know. They’re all good.” Carne adovada? “They all taste the same.” Sugar cookies? “They need frosting.”
I can’t really complain about having someone to cook for who appreciates everything I make (unless it has olives), but feedback isn’t Dave’s strongpoint. He used to tell me that he could only give a good opinion if he was served similar dishes side-by-side, which started this whole thing, but not even that always works.
Unless it concerns almond biscotti. I have made at least four almond biscotti recipes, over the course of well over a year, and Dave has unequivocally identified his favorite. It was the first I tried, and nothing else has ever lived up. He loves these because they’re just crunchy enough to dip into his coffee without getting soggy, but not so crisp that they’re a challenge to bite into.
I like them because the recipe is simple to mix up and is easily adaptable. Usually I use slivered blanched almonds, but if I need to use up sliced almonds, those work just fine as well. If I’m in the mood for variety, I can add different nuts and dried fruit, although if I do, Dave will be disappointed. Pure, unadulterated almond biscotti is one of Dave’s favorites, up there with banana cream pie and salmon pesto pasta. At least this recipe is.
There’s no need to toast the nuts before mixing the dough; they’ll brown in the oven.
You’ll only use a bit of the egg white, plus I dislike using only one part of an egg. Instead, I steal just a bit of egg white from one of the eggs that gets mixed into the dough to use for the egg wash instead of using a separate egg white.
1 large egg white
3¼ cups (15.6 ounces) all-purpose flour
1 tablespoon baking powder
3 large eggs
10 tablespoons (1¼ sticks) unsalted butter, melted
1/3 teaspoon salt
1½ cups (10.5 ounces) sugar
1 tablespoon vanilla extract
1 tablespoon Grand Marnier or orange liqueur
1 tablespoon orange zest
1 cup slivered or sliced almonds
1. Heat the oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone mat. Whisk the single egg white until frothy. In a medium bowl or large measuring cup, mix the flour and baking powder.
2. In a large pot over medium-low heat, heat the butter just until melted. Remove the pot from the heat; stir in the sugar and salt. Stir in the eggs, one at time; add the extract, liqueur, and zest. Slowly mix in the flour mixture, then the almonds.
3. Divide the dough in half. On the prepared baking sheet, shape each half into a log 2-inches across and ¾-inch high. Brush with the egg white. Bake for 30 minutes, until puffed and golden.
4. Carefully transfer the logs to a cooling rack (I use two large spatulas for this); cool for 30 minutes.
5. Slice each log on the diagonal into ½-inch thick cookies. Lay half of the cookies cut side down on the baking sheet. Bake 11 minutes; remove the pan from the oven and, using tongs, turn each cookie over onto its other cut side. Bake 7 minutes, until the edges are browned. Transfer to a cooling rack. Repeat with the remaining cookies.
I have blogged about this recipe before. At the time, I could only tell you that they were good. Now I can tell you that they are the best.