Skill required: Confident Baker
Time to Prepare: @ 1-1/2 hours including baking time
1 cup blanched whole almonds, toasted and chopped coarsely
1 teaspoon baking powder
1/8 teaspoon salt
2 cups all-purpose flour
3/4 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1. Preheat oven to 350 degrees F.
2. Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
3. Reduce oven temperature to 300 degrees F and line a baking sheet with parchment paper.
4. In a small bowl lightly beat the eggs and extracts together. Set aside.
5. In the bowl of an electric mixer (or with a hand mixer) combine flour, sugar, baking powder and salt.
6. Beat until blended - about 30 seconds.
7. Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.
8. With floured hands divide dough in half.
9. On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide.
10.Transfer logs to the prepared baking sheet, spacing the logs about 3 inches apart, and bake for 35-40 minutes, or until firm to the touch. Logs will spread during baking.
11. Remove from oven and cool on a wire rack for about 10 minutes.
12.Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick on the diagonal.
13.Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.
14. Remove from oven and let cool. Store in an airtight container.
Note: Can substitute hazelnuts or walnuts for the almonds. If desired, add 1 tablespoon of orange or lemon zest to the egg mixture.
You can put a chocolate glaze on the biscotti. See "Frostings" for recipe.
Yield: 40 biscotti.
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