Crunch Two-Nut Biscotti
- 1/2 cups almonds (skin on)
- 1/2 cups walnuts
- 1 cup of sugar, plus extra if needed
- 1 3/4 cups of unbleached all-purpose flour
- 1 tspn of baking powder
- 1/8 tspn salt
- 2 large eggs
- 1 1/2 tspns almond extract
Preheat oven to 325.
Spread the almonds and walnuts on a baking sheet and toast until aromatic and a darker shade about 12 minutes. Cool to room temperature and coarsely chop with 1/4 cup of sugar (food processor the size of large peas.
Turn nuts into a bowl and add flour, remaining 3/4 cup of sugar, baking powder, salt and mix.
In a small bowl, beat the eggs with almond extract. Por egg mixture into the flour mixture and gather dough with your hands, squeezing and kneading it firmly to help it form a solid mass. It will seem impossble at first, but it willl work; you need to use the strengh in your hands to make the dough come together. Dough will be dry.
Turn the dough onto counter kneading for 1 minute. If dough sticks, use sugar not flour. Cut into 3 equal pieces.
Shape each piece into a 1 inch log. Place 1 inch a part on parchment lined cookie sheet.
Bake 25 minutes until golden and set. Let cool 5 minutes and cut into 1/2 inch thick slices on the diagonal.
Arrange slices in a single layer on the parchment paper and return to oven to toast for 7 minutes.
Remove from the oven and cool on a rack and serve.