This segment of Flavors + Knowledge is a tribute to my beloved mother, who went to heaven in 1995. I found her collected recipes in the yearly calendar and written in dialect. I have converted the recipes, and hopefully, they will inspire you as much as they have inspired me through my years in the kitchens. Like most mothers, the list of ingredients was never detailed but based on feel and touch. Enjoy!
Makes About 20 Almond Biscotti
3/4 cup whole wheat flour
3/4 cup unbleached all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon salt
3/4 cup sugar
Six tablespoons sweetened applesauce
1 1/2 tablespoons canola oil
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3/4 cup slivered almonds
Preheat the oven to 350F (175C). Line a standard-size baking sheet with foil or parchment and set it aside.
In a large bowl, mix the flours, baking powder, and salt until thoroughly combined. In a medium bowl, whisk together the sugar, applesauce, oil, and extracts. Add the sugar mixture and almonds to the flour mixture, stirring to combine. Finish mixing with your hands until thoroughly combined.
With floured hands, shape the dough into 1 (3-inch wide) log about 3/4 inches in thickness and transfer to the prepared baking sheet—Bake on the center rack for 25 minutes, or until firm to the touch. Remove the baking sheet from the oven and let cool for 15 minutes. Decrease the oven temperature to 300F (150C).
Using a sharp knife, carefully cut the cooled log crosswise into 1/2-inch-wide slices. Remove the foil and place the slices, cut-side down, on the baking sheet—Bake for about 7 to 10 minutes, or until the bottoms are just golden. Turn the slices over and bake 5 to 8 minutes, or until bottoms are golden. Using a spatula, transfer to a wire rack, and let cool completely.
Store in airtight containers for up to two weeks or freeze.
Per Serving (Per Cookie)
Calories 105; Protein 2g; Total Fat 4g; Sat. Fat Og; Cholesterol 0mg; Carbohydrate 16g; Dietary Fiber 1 g; Sodium 55mg
VARIATION: To make Anise Biscotti: Omit the vanilla extract and add 1/2 tablespoon ground anise seed.
[Image Wikimedia Commons Attribution}
Thanks for reading. Eat safe and wear a mask! Ciao Chef W
Please tune in to our latest Flavors + Knowledge Podcast
Subscribe to the Italian version SAPERE + SAPORI
Subscribe to News you can eat 24 Video-Cast on YouTube
Support Chef Walters Children’s Diabetes Foundation
For recipes, visit the chef blog.
Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge’s official policy or position. Our blogger’s or authors’ content is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace any medical or other advice.