AuthorChef Chad
Preheat Breville Smart oven Pro to 325° F. Position rack in the center.
Using the Breville Bakery Boss stand Mixer, whisk together the dry ingredients (flour, baking powder, salt and sugars). Set aside then change the glass bowl with stainless bowl.
In stainless bowl attached to the Breville Bakery Boss,whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.
Line baking sheet with parchment paper.
Add flour mixture to egg mixture; stir until just incorporated.
Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).
Use a large serving spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.
With damp fingers, shape into a log shape.
Bake for approximately 30 minutes or until golden brown in colour and firm. Allow to cool slightly for about 10 minutes.
Remove from baking sheet and transfer to cutting board.
Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.
Place slices back on the baking sheets, and return them to the oven for about another 15 - 20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.
Place on a wire rack to cool.
In cup of Vanilla Ice Cream pour down 1 shot of freshly extracted espresso then pair it with the freshly baked biscotti. Enjoy!
Ingredients
Directions
Preheat Breville Smart oven Pro to 325° F. Position rack in the center.
Using the Breville Bakery Boss stand Mixer, whisk together the dry ingredients (flour, baking powder, salt and sugars). Set aside then change the glass bowl with stainless bowl.
In stainless bowl attached to the Breville Bakery Boss,whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.
Line baking sheet with parchment paper.
Add flour mixture to egg mixture; stir until just incorporated.
Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).
Use a large serving spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.
With damp fingers, shape into a log shape.
Bake for approximately 30 minutes or until golden brown in colour and firm. Allow to cool slightly for about 10 minutes.
Remove from baking sheet and transfer to cutting board.
Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.
Place slices back on the baking sheets, and return them to the oven for about another 15 - 20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.
Place on a wire rack to cool.
In cup of Vanilla Ice Cream pour down 1 shot of freshly extracted espresso then pair it with the freshly baked biscotti. Enjoy!