Cooks Illistrated Biscotti

By lromito

Ingredients

• 1 1/4 C (6 1/4 oz.) whole almonds, lightly toasted.
• 1 3/4 C (8 3/4 oz.) all purpose flour
• 2 t baking powder
• 1/4 t salt
• 2 large eggs, plus 1 large white beaten with pinch of salt
• 1 C (7 oz) sugar
• 4 T unsalted butter melted and cooled
• 1 1/2 t almond ext.
• 1/2 t vanilla ext.
• Vegetable oil spray

Preparation

Step 1

Heat oven to 325.
Using ruler and pencil, draw two 8 by 3 in. rectangles, spaced 4 in. apart, on piece of parchment paper.
grease baking sheet and place parchment on it ink side down.

Pulse 1 cup almonds in food processor until coarsely chopped, 8 to 10 pulses, transfer to bowl, set aside. Process remaining 1/4 c almonds in food processor until finely ground, about 45 seconds. Add flour, baking powder and salt: process to combine about 15 seconds. Transfer mixture to second bowl. Process 2 eggs in now empty process until lightened in color and almost doubled in volume, about 3 min. With processor running, slowly add sugar until thoroughly combined, about 15 sec. Add melted butter, almond extract, and vanilla and process until combined, about 10 sec. Transfer egg mixture to medium bowl, Sprinkle half of flour mixture over egg mixture and using spatula gently fold until just combined. Add remaining flour mixture and chopped almonds and gently fold until combined.

Divide batte in half. Using floured hands, form each half into 8 by 3 rectangle, using lines on parchment. Spray coated with oil spray, smooth tops and sides. Brush with egg white wash. Bake until golden and just begin to crack. 25 to 30 min. rotating pan halfway through baking.

Let loafs cool for 30 min. Cut 1/2 inch thick. Bake on another 35 min.