Almond and Tonka bean Biscotti
After a good meal (not necessarily italian) we love to enjoy a cup of espresso with biscottis. There are lots of recipes but this one is my favorite. Most of the time I have all the ingredients at home, and it goes quick. For the longest time I used only vanilla extract, until I came across tonka beans. Tonka beans are a flat, dark, wrinkled bean from giant Cumaro trees in South America. They bring complex vanilla, coconut, sour cherry, clove and liquorice flavours to dishes. This bitter, perfumed bean has been banned in various countries, it can be toxic if used in excess – but is a delicious ingredient when treated with respect and used in moderation. It really gives a unique flavor to your biscottis. At first it sounds like making these double baked treats are a lot of work, and to some extend it is true, but it is totally worth it! If stored in an airtight container they keep at room temperature for up to 3 weeks, which makes it perfect if you are expecting guests and want to prepare a few days ahead. Freezing is also an option. They should keep for about 3 months and they will taste defrosted just as delicious as fresh.
This is what you need:
1/4 cup butter or margarine, softened
3/4 cup sugar
1 teaspoon vanilla extract Tonka bean (please read the info on it!!!!!!)
1 teaspoon baking powder
3 eggs
2 cups sifted flower
3/4 cup chopped almonds
extra sugar for the top of the biscotties
1 egg
Preheat your oven to 350 F/170C
Let's get started:
In a large bowel, mix the butter/margarine, sugar, vanilla extract and baking powder on high, until creamy. Slowly add the eggs. Use a little grater and grate some tonka bean into it. Remember not too much. Less then 1/4 of a teaspoon!!!!! If you do not have tonka beans, or do not want to use it, vanilla bean will do too, or simply double the vanilla extract.
Sift your flour and slowly, with a large spoon, fold the flower and the nuts into the egg sugar mix.
With a spoon, form 2 logs onto a baking sheet, making sure there is plenty of space in between. The biscotti will rise. The dough is really sticky, it is OK. Just smooth it out. When done, mix the extra egg in a separate bowl and brush onto your unbaked biscottis and sprinkle with sugar.
Bake for about 25 minutes. They should be golden brown.
Take your loafs out and place them on a cutting board. Give them about 5 minutes to rest and cool off before you cut them into your desired biscotti slices. I like to slice them at an angle, this is how I have seen them in Italy.
Remember to keep your oven on!
Place on a clean cookie sheet and return to the oven and bake again for about 10 to 15 minutes. Keep an eye on them so they do not burn!. Cool on a wire rack.
Serve with an espresso after a meal.
ENJOY!
**NOTE** Here in Germany, the Tonka bean is fairly common. After digging around the internet a bit, I found that, at the moment, the Tonka bean is illegal in the USA. Please research your country before trying to buy these, I'd hate to have to send you biscotti in jail, over a silly little bean.
