From the SCCC Kitchen: Almond biscotti a fun breakfast treat, dunk you very much

“From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Recipes selected by SCCC instructors can easily be prepared at home. Today, adjunct instructor Mark Brucker presents almond biscotti.

Mark Brucker’s almond biscotti has something for everyone.

The pastries are crunchy and convenient — breakfast cookies on a plate for the kitchen table, breakfast cookies in the hand during the commute to work. The wedges offer both almond and chocolate flavor, can be made in advance and require only a minimum of work.

People who opt for table dining can “play” with the biscotti as they wake up and prepare for the day.

“You can stir your coffee with them if you want, and you can dunk them,” Brucker said. “We should have more foods that you can dunk.”

ALMOND BISCOTTI

1 cup blanched whole almonds, toasted and chopped coarsely

1 cup sliced almonds, toasted

2 cups all-purpose flour

3⁄4 cup granulated sugar

1 teaspoon baking powder

1⁄8 teaspoon salt

3 large eggs

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

For chocolate ganache:

8 ounces heavy cream

2 ounces whole milk

1 ounce butter

12 ounces chocolate chips

Preheat oven to 350 degrees. Toast the two types of almonds separately for 8 to 10 minutes, until lightly browned.

Let cool. Set aside the sliced almonds, and chop the whole almonds.

Reduce oven to 300 degrees and line 1⁄2-sheet pan with parchment paper. In the bowl of an electric mixer with paddle combine flour, sugar, baking powder and salt. Beat until blended.

Gradually add eggs and extracts, and beat until dough forms, adding coarsely chopped whole almonds halfway through.

With floured hands, remove dough from bowl and place on floured work table. Form into a semiflattened log and place on sheet tray with parchment paper.

Bake approximately 20 to 30 minutes until lightly browned and firm to the touch. Remove and let cool for 10 minutes.

On a cutting board with a serrated knife, cut the log into 1⁄2-inch slices on the diagonal.

Arrange evenly on the 1⁄2 sheet pan with parchment paper and bake an additional 10 minutes until firm to the touch and browned. Remove and let cool

For chocolate ganache, mix together liquid ingredients with butter and bring to slight boil in a sauce pan. Stir in chocolate chips a little at a time until melted. Strain the mixture through a strainer. To reheat, use a double boiler.

Once the biscotti have cooled, dip each piece halfway up in chocolate ganache and sprinkle with toasted sliced almonds. Place on cooling rack until chocolate sets. Place in airtight container.