Almond Biscotti

By Lorena_321

Ingredients

• Variations:
• 2 3/4 cups all-purpose flour
• 1 1/2 t. baking powder
• 1 t. salt
• 1 1/2 cups sugar
• 2 eggs
• 2 egg yolks
• 6 T. butter, melted
• 1 1/2 t. finely shredded orange or lemon peel (optional)
• 1 cup coarsely chopped almonds
• Hazelnut biscotti - use orange peel and substitute 1 cup chopped hazelnuts instead of almonds
• Pistachio biscotti - use lemon peel and substitute 1 cup chopped pistachios instead of almonds
• Cashew-Chocolate biscotti - omit peel and substitute 1/2 cup chopped cashews and 1/2 cup finely chopped bittersweet chocolate for the almonds

Preparation

Step 1

Preheat oven to 325 degrees. Lightly grease two cookie sheets; set aside. In a large bowl, combine flour, baking powder, salt, and sugar. Make a well in the center of the flour mixture. Place eggs and egg yolks in the well and stir into the flour mixture. Add butter and, if desired, peel; stir until dough starts to form a ball. Stir in almonds.
Turn the dough out onto a lightly floured surface; divide into 3 equal portions. Shape each portion into a 14" long log. Place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1 1/2 inches wide. Bake 25 to 30 minutes or until firm and light brown. Remove from oven and place cookie sheets on wire racks; cool 15 minutes.
Transfer logs to cutting board. Use a serrated knife to cut each roll diagnoally into 1/2" slices. Place slices, cut sides down, on cookie sheets. Bake for 10 minutes. Turn cookies over; bake 10 to 15 minutes more until crisp and golden brown. Transfer to wire racks and let cool.