Page 138 - 2016TOHCookbook

Spiced Biscotti
Trottier Family | MIDDLETON, MA
“We love these in the fall. The flavors go perfectly together with a cup of coffee.”
MICHELLE AND RON TROTTIER
INGREDIENTS
Serves 12 to 14
2 1⁄2 cups all-purpose flour
2 teaspoons baking powder
1⁄4 teaspoon ground cloves
1⁄2 teaspoon ground nutmeg
2 teaspoons ground cinnamon 2 cups halved slivered almonds 1 cup granulated sugar
1 cup packed light brown sugar 2 large eggs
1⁄3 cup vegetable oil
2 tablespoons water
1 egg yolk, beaten
PREPARATION
1. Preheat oven to 350°F. Grease a foil-lined baking sheet.
2. In a bowl, stir together the flour, baking powder, cloves, nutmeg, cinnamon and almonds until combined. Set aside.
3. In the bowl of a stand mixer fitted with the flat beater attachment, beat the sugars, eggs, oil and water together on medium speed until well mixed. Add the flour mixture and stir with a rubber spatula until a thick dough
is formed.
4. Divide the dough into 3 portions and pat each into a long log. Space the logs evenly apart onto the prepared baking sheet and brush each with egg yolk. Bake 15 to 20 minutes, then let cool on the baking sheet for 10 minutes. When cool enough to handle, use a serrated knife to slice each log into 1⁄2-inch-thick pieces.
5. Return the biscotti to the baking sheet and continue baking until dry and crisp. Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
PAGE 126 | UMASS DINING