Imagine the moment you take a bite of a perfect biscotti, its crunch complemented by the earthiness of matcha and the nutty flavor of toasted almonds. This recipe is inspired by a recent experiment where I decided to elevate the traditional biscotti using my new sous-vide immersion cooker to infuse the almonds with flavors before baking. The result? A unique twist on a classic that will impress your family and friends!
Ingredients
- 1 cup whole almonds, toasted
- 2 tablespoons matcha powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Optional: white chocolate for dipping
Instructions
Start by infusing your almonds for an exciting flavor boost. This step is key to achieving a depth of flavor in your biscotti.
In your sous-vide setup, preheat the water bath to 85°C (185°F). Place the toasted almonds in a vacuum-sealable bag, add a tablespoon of honey, and seal it using the vacuum sealer. Submerge the bag in the water bath and let it infuse for 30 minutes. This technique enhances the nuttiness of the almonds and adds a subtle sweetness.
Once infused, remove the almonds from the bag and let them cool. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the flour, matcha powder, baking powder, and salt. Set aside.
In another large bowl, beat the sugar and eggs together until light and fluffy, about 3-5 minutes. Stir in the vanilla and almond extracts.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the infused almonds, ensuring they are evenly distributed throughout the dough.
Transfer the dough onto a floured surface and shape it into a log about 12 inches long and 2 inches wide. Place it on the prepared baking sheet.
Bake for 25-30 minutes, or until the log is lightly golden and firm to the touch. Allow it to cool on the baking sheet for 10 minutes, then slice it diagonally into 1-inch thick pieces.
Arrange the slices cut-side down on the baking sheet and return them to the oven. Bake for an additional 10-15 minutes, turning halfway through, until they are crisp and golden.
If desired, melt some white chocolate in a microwave-safe bowl or using a double boiler. Dip the ends of the cooled biscotti into the chocolate and place them on a wire rack to set.
Serve your Modern Matcha Almond Biscotti with a cup of coffee or tea, and enjoy the delightful crunch and unique flavors!