Biscotti

By KDHarmon

Ingredients

• 3 1/2 Cups unbleached all-purpose flour
• 1 tsp baking powder
• 3/4 tsp salt
• 4 large eggs
• 2 egg yolks
• 1 egg white for brushing
• 2 C granulated sugar, plus extra for sprinkling
• 2 tsp vanilla
• 2 Tbl almond liqueur
• 1 Tbl anise seed
• 4 C coarsely chopped whole almonds

Details

Servings 10

Preparation

Step 1

Adjust oven rack to lower-middle and upper positions and heat oven to 325 degrees.

Line 2 large, rimmed baking sheets with parchment paper.

Whisk flour, baking powder and salt in medium bowl. Beat eggs, egg yolks and sugar with electric mixer in large bowl until light, about 2 minutes. Beat in vanilla, liqueur and anise. Beat in dry ingredients and then almonds to form sticky but workable dough.

Divide dough into four portions on a heavily floured board, rolling each portion into an approximate 15 x 2-inch log.

Carefully transfer logs to each backing sheet, brushing each with egg white and sprinkling with sugar. Bake until pale golden and just beginning to crack, 20-25 minutes.

Cool cookie logs on baking sheet until tepid, about 40 minutes. Keeping oven racks in position, heat oven to 200 degrees. Slice logs diagonally 1/2-inch thick with a serrated knife, laying slices on baking sheets in single layer. (There will be enough cookies for 3 sheets.) Working 2 sheets at a time, bake biscotti until crisp and golden, about 2 minutes. Remove from oven and cool. Can be stored in airtight container up to 2 weeks.

Makes 10-12 dozen.