Here goes with another blog challenge… a baking challenge to be exact! For the first round of this challenge, the Master Bakers chose cinnamon as the key ingredient. I’ve probably added cinnamon to just about everything I have ever baked, so this wasn’t too difficult, but I wanted to try something new that would really show off the cinnamon. Luckily, I found this recipe in Epicurious.com for Low-Fat Cinnamon Almond Biscotti. Cinnamon? check. Different from what I normally make? check. Low-fat? Bonus! This recipe uses no butter, just eggs to bind the ingredients. I followed the recipe almost exactly, but I used amaretto in place of almond extract and added grated orange zest. They were delicious with the citrus flavor, but not when dipped in coffee – I don’t think citrus and coffee taste very good together, so if you plan on dunking your biscotti in your cup o’joe, I’d leave out the zest.
Low-Fat Almond Cinnamon Biscotti
Bon Appétit June 1996
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
3/4 teaspoon almond extract
3 cups all purpose flour
1/2 cup chopped toasted almonds
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350°F. Grease 18x12x1-inch baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with paddle attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Gradually add to egg mixture, beating until blended (dough will be soft).
Turn dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log. Transfer to prepared sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce oven temperature to 325°F.
Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling). (Can be made ahead. Store airtight up to 1 week.)