Friday, January 8, 2010

Zucchini Almond Biscotti

I wanted a nice Southern Biscotti while the inlaws were in so I tried my hand at creating a soothing blend between a scrumptious zucchini bread and a flavorful almond biscotti. It turned out pretty well. Biscotti simply means twice baked so I started with a basic Zucchini bread recipe that is tried and true, but flavored it up with some slivered almonds and almond extract. Then cut it in slices and placed on parchment and rebaked on a low temp to remove the moisture. I think it got a little too done but it paired excellently with coffee. Enjoy! I think this would be perfect in the summer too with fresh zuchini to enjoy on a Saturday morning overlooking the garden with a cup of coffee. YUM!

Zucchini Almond Bread

3 eggs
2 cups sugar
1 cup oil
2 cups shredded zucchini
1 cups flour (self rising)
2tsp cinnamon
1 tsp vanilla
1 tsp almond extract
1 1/2 c. slivered almonds

Beat together eggs, sugar, oil, zucchini. Slowly add in dry ingredients. Finish with your extracts and then fold in almonds. Bake in 13 x 9 greased pan for 1 hour at 350.

When it has cooled, turn loaf out and cut into biscotti strips. Place strips on parchment paper in oven at 200. Cook each side for about an hour to slowly remove moisture but do not burn. Keep an eye on them, you may choose to lower the heat or the cooking times if you like them a little less crispy on the inside.

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