Ingredients
BakeMark Products Used
| Brand | Product or Type | SKU | Link |
|---|---|---|---|
| Westco | Ultra Rich Crème Cake Mix | 11644 | |
| Westco | Almond Emulsion | 12037 | |
| Westco | Vanilla Dipping Icing | 19529 | |
| C'est Vivant | Dark Coating Chocolate Block | 74724 |
Alternate Products Used
| Brand | Product or Type | SKU | Link |
|---|---|---|---|
| Westco | Vanilla Cream Cake Mix | 38260 | |
| BakeMark | Almond Emulsion | 56570 |
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.
