Crunchy Biscotti

By EdieK

This is the biscotti recipe that Maeve and I made one time. Long, crunchy and Italian, biscotti are double-baked to make them divine dunkers in frothy cappuccino, creamy hot chocolate or steaming tea. Biscotti in a pretty jar, make a much appreciated present, especially for those who love a good cup of coffee.

Ingredients

• 1 3/4 cups all purpose flour
• 2 tsp baking powder
• 3/4 cup whole unblanched almonds
• 2 eggs
• 3/4 cup granulated sugar
• 1/3 cup butter, melted
• 2 tsp vanills
• 1 1/2 tsp almond extract
• 1 1/2 tsp grated prange rind
• 1 egg white, lightly beaten

Preparation

Step 1

To measure flour accurately, lightly spoon flour into dry measure, without tapping, until cup is heaping; level off with straight edge of knife. In a large bowl, combine flour, baking powder and almonds.

In a separate bowl, whisk together eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until soft. sticky dough forms. Transfer dough to lightly floured work surface; with hands, form into smooth ball.

Divide dough into half; roll each into 12-inch long log. Transfer to ungreased baking sheet.

Brush tops with egg white; bake in 350F oven for 20 minutes.

Remove from oven and let cool on pan on rack for 5 minutes. Transfer each log to cutting board; cut diagonally into 3/4 -inch thick slices. To prevent crumbling when slicing the partially cooked log of dough, use a sharp chef's knife and cut with firm, decisive strokes. Standing the cookies upright during the second baking ensures that they dry out evenly.

Stand cookies on baking sheet; bake for 20 to 25 minutes or longer or until golden.

Variations:

Chocolate chip Biscotti: Add 1/2 cup chocolate chips to flour mixture.

Double Chocolate Biscotti: Reduce flour to 1-1/2 cups. Add 1/2 cup sifted unsweetened cocoa powder to flour. Omit almonds and add 1/2 cup chocolate chips. Dissolve 1 Tbsp instant coffee granules in vanilla. Omit almond extract and orange rind.

Hazelnut Biscotti: Substitute 3/4 whole hazelnuts for almonds. Omit almond extract.