Almond Biscotti

Almond Biscotti

BAKEMARK PRODUCTS USED:

westco ultra rich creme cake mix (#11644 1/50 lb)

or   westco Vanilla cream cake mix (#38260  1/50 LB)

westco almond emulsion  (#12037 1/gal)

or   bakemark almond emulsion (#56570  1/16 OZ)

westco vanilla dipping icing (#19529 1/45 lb)

c'est vivant dark coating chocolate block (#74724 1/11 lb)

DIRECTIONS:

MIX

Combine and mix on low for 4 minutes:

10 LB                Westco Ultra Rich Crème Cake Mix

4 LB                 Bread flour

  3 LB 12 oz.     Whole eggs

4 LB                 Almond pieces

  2 LB 12 oz.     Butter or margarine

1 oz.                 Westco Almond Emulsion

 

MAKE UP

Scale into 2 LB pieces and roll out into logs the width of a bun pan. Flatten making sure logs are 4" apart on pan.

BAKE

Place into a 330-365°F oven and bake until firm. The color should be light. If they color too quickly reduce the oven temperature. Let logs cool down.

After the logs have cooled, cut them into ½" slices, turn them on their sides onto a paper lined baking pan and bake again at low temperature until toasted.

FINISH

Dip in or drizzle cooled biscotti with Westco Vanilla Dipping Icing or C'est Vivant Dark Coating Chocolate. Garnish with sliced or diced toasted almonds.

 

  • Approx. Yield: 288 – 1.35 oz. pcs