Tuesday, December 11, 2018

Swedish Cinnamon Slices

This recipe originated from the book entitled Biscotti by Lou Pappas. I made the change of using Greek yogurt in place of the sour cream specified in the recipe. Here's what they look like.
For helpful hints about this recipe please read the information following the instructions.

Swedish Cinnamon Slices

2/3 cup blanched slivered almonds
1 cup butter
1 cup light brown sugar packed
2 eggs
2 tablespoons of plain or vanilla Greek yogurt
1/2 tsp. almond extract
2 3/4 cups unbleached all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tablespoon of cinnamon

Preheat the oven to 350 degrees. Place the almonds on a bake sheet and toast in the oven for 6 to 8 minutes until slightly brown. Set aside to cool.
Cream together the butter and sugar until light and fluffy. Beat in the extract, yogurt and eggs.
Mix together the cinnamon, salt, baking powder, flour and soda. Add this to the cream mixture and stir gently until mixed together. Fold in the almonds.
The next part is a little tricky if you've never made Biscotti before.
On a greased and floured bake sheet or use parchment paper. You are going to form two logs with the dough. Divide the dough in half in your mixing bowl. Forming two logs about 1/2" high. 1 1/2" wide and 15" long.
Bake in the middle of your preheated oven for 20 to 25 minutes. Remove the biscotti, reduce oven temperature to 325 degrees. Allow the biscotti to cool for 5 minutes then transfer to a cutting board or flat surface.With a serrated knife, slice the logs into 1/2' slices on a 45 degree angel. Stand the slices upright on the baking sheet and return to the oven for another 10 minutes or longer. Let cool on rack. Place in airtight container.Makes about 3 dozen.

Helpful information.
The dough is sticky. Moisten your fingertips with water throughout the process as needed. Start forming the logs by placing dollops of the dough in a row. Don't worry about being totally accurate here.

You can smooth these out later with your moistened fingertips.

As the recipe suggests, after the bake time, as you are slicing these, make sure they are thick enough. I cut mine too thin and it made them harder to handle when placing back on the bake sheet.

Tender for a biscotti. You won't break a tooth on these bad boys. No dunking needed.

One final note. I didn't have slivered almonds on hand. I just finely chopped whole almonds. I think the end result would be better had I used the slivered almonds. Maybe don't skimp on this. I'll use slivered almonds next time.
But, alas when a broken heart is needing a baking fix, like a junkie... you'll turn to any supply you can get your hands on to get you there.
No sour cream, no slivered almonds, no problem.
HUT 2...3...4...

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