I don’t really like to buy (most) things if I can make them. That way, not only do I get EXACTLY what I want, I know what’s going into it as well. I made some alfredo the other day and thought that biscotti with ice cream would be the perfect dessert to go along with it. Thus began my foray into perfecting biscotti. Here are the two recipes I’ve used thus far and a third I am going to try tomorrow. Also included are my comments on each. Bolded ingredients are changes from the previous recipe.

Biscotti #1

1/2 c. slivered almonds
3 large eggs
1 tsp. vanilla extract
1/4 tsp almond extract
2 c. all purpose flour
pinch salt
3/4 c. white sugar
1 tsp. baking powder
3 Tbsp. sugar free, seedless raspberry preserves

Preheat oven to 300F. Sift together flour, salt, sugar and baking powder. Beat together eggs and extracts. Slowly add to dry ingredients. Fold in almonds. Shape dough into a log on a greased cookie sheet. Using a spoon, create a trough down the center of the log. Fill it with preserves. Bake for 30 minutes. Cool for 10 minutes. Cut into 1/2″ slices and raise oven temp to 350F. Bake cookies for another 10 minutes.

The cookie part was delicious, if a bit OVERLY crunchy. The raspberry preserves kind of threw it off, though. Which is sad, because they were one of the reasons I made this recipe.

Biscotti #2

2 1/2 c. cake flour
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 c. sugar-free, seedless, raspberry preserves
pinch salt
1 tsp. baking powder
1 c. white sugar
2 large eggs
1/2 c. slivered almonds

Proceed as before, only beat the preserves in with the eggs and extracts. Bake for an additional five minutes each time.

The flavor was even better, however the texture was worse. The outside was even crunchier with a somewhat soft interior. It was also very messy to make and not very pretty.

Biscotti #3

2 c. bread flour
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 c. sugar-free, seedless raspberry preserves
1 tsp. baking powder
pinch salt
1 c. white sugar
2 large eggs
1/2 c. slivered almonds, toasted

Prepare as for Biscotti #2 with the following exceptions: Bake at 300F for 45 minutes. Cool for 10 minutes. Then bake at 250 for 30 minutes. Cool completely on cookie sheet.

I hope this last one will be perfection in Raspberry Almond Cantucci.