Crunch Two-Nut Biscotti

Crunch Two-Nut Biscotti
Crunch Two-Nut Biscotti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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