Crunchy almond biscotti –Welcome to a delightful baking adventure! Today, we’re diving into the delicious world of Crunchy Almond Biscotti and pairing it with a beautifully crafted Ichigo Shortcake. These two treats are not only a feast for the eyes but also a delight for your taste buds. Let’s get started!
Crunchy Almond Biscotti
This crunchy almond biscotti is perfect for dipping into your favorite beverage, whether that’s coffee, tea, or a luscious dessert wine. It’s surprisingly easy to make, and the aroma of almonds will fill your kitchen, making this a must-try recipe!
Ingredients:
- 1 cup whole almonds
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Spread the almonds on the baking sheet and toast them in the oven for about 10 minutes or until golden, stirring occasionally. Let them cool.
- In a large bowl, mix together the flour, baking powder, and salt.
- In another bowl, whisk together the sugar, eggs, vanilla, and almond extracts until blended.
- Gradually combine the wet and dry ingredients. Then fold in the cooled almonds.
- Divide the dough into two logs on the baking sheet. Flatten them slightly.
- Bake for 25-30 minutes or until lightly golden. Let cool for 10 minutes before slicing them into biscotti.
- Arrange the slices back on the baking sheet and bake for another 10-15 minutes until crisp.
- Let cool completely before serving. Enjoy with your favorite beverage!
Ichigo Shortcake
Now, let’s move on to the refreshing Ichigo Shortcake! This light and fluffy dessert is perfect for showcasing fresh strawberries and whipped cream. It’s a wonderful treat for celebrations or simply to satisfy a sweet craving.
Ingredients:
- 2 cups heavy cream
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 lb fresh strawberries, sliced
- 1 round sponge cake (store-bought or homemade)
Instructions:
- In a mixing bowl, whip the heavy cream with the sugar and vanilla extract until it forms soft peaks.
- Slice the sponge cake in half horizontally, creating two layers.
- Spread a layer of whipped cream over the bottom half of the sponge cake, then layer with sliced strawberries.
- Place the top half of the cake on top and frost the entire cake with the remaining whipped cream.
- Garnish with additional strawberries on top for an elegant touch.
- Refrigerate for about an hour before serving to set. Enjoy every bite of this delightful treat!