Almond Biscotti Recipe

By ctozzi

Ingredients

• 1 cup blanched whole almonds, toasted and chopped coarsely. See how to blanch almonds.
• 2/3 cup (135 grams) granulated white sugar
• 2 large eggs
• 1 teaspoon almond extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 3/4 cups all-purpose flour

Details

Servings 1
Cooking time 90mins
Adapted from italian-dessert-recipes.com

Preparation

Step 1

* Preheat oven to 350 degrees F.

* Toast almonds for 8-10 minutes or until golden.

* Let cool and then chop coarsely. Set aside.

* Beat the sugar and eggs on until thick (about 5 minutes).

(When you slowly raise the beaters the batter should make little ribbons.)

* Beat in the almond extract.

* In a separate bowl, sift the flour, baking powder and salt.

* Add to the egg batter and mix until combined.

* Fold in the chopped almonds.

* Form dough into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. Really you can form however you want. It's your biscotti. Pick the size that makes you happy.

* Bake for 25 minutes, or until the log is firm.

* Remove from oven and let cool on a wire rack for about 10 minutes.

Reduce oven temperature to 325 degrees F.

* Transfer the log to a cutting board and cut into 3/4 inch diagonal slices.

* Place the biscotti, cut side down, on the baking sheet.

* Bake for about 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown. (Many times depending on humidity it takes longer. I will take as long as the biscotti needs to get it dry.)

* So between the two bakings you will have a Total Cooktime of - 55 minutes. So maybe altogether with prep, I'd say you are looking at about 90 minutes.

* Remove from oven and let cool. Store in an airtight container.