Classic Biscotti

By maredan

Ingredients

• 1 3/4 c roasted peeled whole almonds
• 4 extra large eggs
• 1 1/2 c pastry flour, plus 1 1/2 c flour for working dough
• 1 1/2 c sugar
• 3/4 c pine nuts
• 1 tbsp cinammon
• 1 tsp vanilla
• 1/2 tsp baking ammonia, optional

Details

Servings 36

Preparation

Step 1

Preheat oven to 350F
Put almonds on baking sheet and toast shaking pan periodically until lightly toasted and fragrant, 15 minutes
Raise oven temp to 400F
Put almonds, 2 of eggs, flour, sugar, pine nuts, cinammon, vanilla and baking soda in bowl and beat low-medium speed until mixuture comes together, 30 sec.
Add another egg, beat another 30 sec
Mound 1/2 c flour on work surface and transfer dough to flour, top with another 1/2 c flour to facilitate handling of dough
Separate into 3 sections and roll into3 bars, flatten and square sides and coat each bar lightly with flour
Beat 4th egg and use to brush bars
Bake bars until golden and firm 25-30min
Remove baking tray form oven, let bars cool on tray for 20-30min, then transfer to cutting board
Use serated knife to cut bars crosswise into 12 pieces