Almond Biscotti
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Ingredients
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Unit of Measurement
- 500 g PreGel Maxima Universal Cake - 88411
- 100 g water
- 30 g butter, room temperature
- 150 g Slivered almonds
Method of Preparation
- In a mixer with the paddle attachment, combine Maxima Universal Cake Mix, water, and butter.
- Mix on medium speed for 3 minutes. During the last 30 seconds, add the slivered almonds to the mixer and allow to incorporate into the dough.
- For standard biscotti size cookies (3 inch long cookies), place all of the dough onto a parchment paper and roll to 20 inches in length. Freeze in between rolling as needed to firm up dough for easier rolling. Alternatively, for mini biscotti size cookies (2 inch long cookies), divide dough into 400 gram loaves, and roll to 20 inches in length, freezing in between rolling as needed to firm up dough for easier rolling.
- Place loaf on a silpat lined sheet pan. Brush loaf with egg wash and sprinkle granulated sugar on top.
- Bake at 350°F (180°C) for 25-30 minutes, rotating halfway through baking. Allow to cool. Slice into biscotti cookie pieces.
- Place biscotti cookies on a sheet pan and bake for a second time at 320°F (160°C) for 20 minutes, rotating halfway through baking.