Biscotti · 1 cup sliced almonds · 2 ¼ cups all-purpose flour · 1 ½ tsp baking powder · ½ tsp Pinch‘n Rub Pacific Blue kosher salt · ½ cup Pinch ‘n Rub Maple Sugar · ½ cup brown sugar · 3 large eggs, at room temperature · ½ cup olive oil · 1 Tbsp pure almond extract · ½ tsp pure vanilla extract· · 1 tsp lemon zest or ¼ tsp Pinch ‘n Rub Lemon Juice Powder Almond Chocolate Tea Glaze · 1 cup powder sugar · 2-3 Tbsp strongly steeped Pinch ‘n Rub Almond Chocolate or Amaretto Spice Tea · 1-2 Tbsp Pinch ‘n Rub Spanish Cocoa Powder · Optional: 1 drop pure almond extract
Directions for Glaze: Stir all glaze ingredients together until the desired consistency is reached. If too thin, add more sugar and cocoa, if too thick, add more tea.
Directions for Biscotti: 1. Preheat the oven to 325°F, and be sure the rack is placed in the center. 2. Toast the sliced almonds on a baking sheet until just barely golden, about 7-8minutes. Let cool completely before adding to biscotti mixture. Save 2-3 Tbsp for topping. 3. Whisk all dry ingredients together in a bowl: flour, baking powder, salt and sugars. 4. Lightly whisk all wet ingredients together in a large bowl: Eggs, olive oil, extracts, and zest or powder. 5. Add the dry mixture to the wet mixture and stir with a wooden spoon until just incorporated. 6. Fold in the toasted almonds. 7. Divide the dough into two portions and shape each into a log of about 12” long and 3”wide. Be sure to dampen your fingers so that the dough does not stick to you.Place the logs side by side onto a baking sheet. 8. Bake for 30 minutes, or until golden brown. Let cool for about 20-30 minutes before cutting. 9. Place the biscotti logs onto a cutting board and use a bread knife or very sharp chopping knife to slice into 3/4” wide pieces. Cut each piece in half, if you wish, for smaller portions. 10. Place each slice onto the backing sheet, standing upright. Bake for another 15-20 minutes until the desired texture is reached.The longer you bake them, the crunchier they will get 11. Place on a wire rack to cool completely before glazing. 12. Once cooled, dip one end of each piece into the chocolate tea glaze. Sprinkle with toasted almonds.
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