Biscottis are just the cookie for the holidays. They are hard, but soften when dipped into coffee. Mmm. . .breakfast. . .
This recipe can be adapted to any flavor combination you like. Pure Almond, Chocolate, Chocolate Chip, Cranberry, Cherry. . . you name it. The result is a substantial cookie.
If you buy biscottis at the store, you'll notice that they're very light and almost always fall apart when introduced to coffee or hot cocoa. These will not immediately fall apart. They are also not -quite- as hard. Both of these traits are pluses as far as I'm concerned.
Choco-Cranberry Almond Biscottis
Biscottis - a hard cookie perfect with coffee, tea, or hot chocolate.
Beat the egg whites, vanilla, and almond extract together until the egg whites are fluffy and soft peaks form.
Mix the sugar, flour, and salt, then add the coconut flakes. Then add the wet ingredients to the dry ingredients. The coconut flakes need to be sticky enough to hold together while baking.
Form dough into balls, about one tablespoon each. Bake for 18-20 minutes at 325 degrees Fahrenheit.
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In my pie making adventures, I've tried quite a few recipes whose results were questionable (Shoofly Pie with blackstrap molasses; do not do this!) or which mysteriously morphed into something else. Such it was that I started with the notion of making chess pie and ended up with this Almond Custard Pie.
I'm not entirely sure how one thing led to another anymore, but this is a delicious almondy confection. I'm not entirely sure it counts as a pie, as the almond crust has the interesting habit of rising to the top of the pie instead of remaining on the bottom as crust.
Almond Custard Pie
A delicious almond custard which may or may not be a pie. . .
Chop your almonds up in a food processor. Once they are finely chopped, add the butter and almond extract and continue processing until well mixed. If the butter starts out soft, then the almonds should start clumping together in a loose dough.
Press your almond dough into the bottom of a pie plate, and bake in the oven for 10 minutes.
While your crust is cooking, cream together your butter and sugar until smooth.
Add in the eggs, flour, whey, almond extract, and nutmeg. Mix well.
Pour the filling into your pie plate, and bake for an additional 60 minutes.
On the whey - the first time I made this recipe, I had really thick whey from one of my cheese-making experiments.. It was a bit like soft yogurt. You can also use buttermilk, OR 1 cup of whey/milk with 1/2 cup of yogurt.
On the pie crust - 1 cup of almonds only makes enough to cover the bottom of the pie plate. I like limited crust, but if you want it to go up the sides as well, double the crust recipe.