NEW YORK (WLNY) — Actor and celebrity chef Reed Alexander joined us to talk about his new book KewlBites and show us some of his favorite holiday desserts.
Below is his recipe for biscotti bites:
2 large eggs
2 large egg whites
2 tablespoons creamy almond butter
1 ½ teaspoons almost extract
1 teaspoon grated orange zest
1 cup all-purpose flour
1 cup almond flour
½ cup raw sugar
2 teaspoons baking powder
½ cup almonds, coarsely chopped
Preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper. In the bowl of a standing mixer fitter with the paddle attachment (or use a hand mixer), beat the eggs, egg whites, almond butter, almond extract, and orange zest until smooth. In a separate bowl, whisk together the all-purpose flour, almond flour, sugar, and baking powder.
With the mixer on low, gradually incorporate the dry ingredients into the wet in 3 even additions, until just combined. Stir in the chipped almonds.
Divide the batter into 2 equal portions and roll each into a 4 by 12 inch log. Place on the baking sheet, spacing several inches apart and pressing down to flatten the logs slightly. Bake for 1 hour.
Slice each log crosswise into approximately ½ inch thick slices. Arrange, cut side up, on the baking sheet. Reduce the heat to 275 degrees Fahrenheit and bake for 30 minutes. Turn the biscotti over and bake 15 minutes, or until golden. Let cool and harden before serving.
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