Real Deal Italian Biscotti
- 3-4 cups skinless almonds, roasted. (Or you can blanch regular almonds to remove skins if you can't find skinless almonds).
- 350 grams sugar (1 1/2 cups)
- 350 grams AP flour (1 1/2 cups)
- 8 grams confectioner yeast (or can use pizza yeast packets with a little sugar added)
- 3 eggs
Preheat Oven to 340 degrees
Roast almonds in pan for 5 minutes or so until almonds are browned. Set aside.
Combine all ingredients into large bowl and kneed until smooth, working dough like making a pie crust. Divide into three separate balls.
Hand roll each ball into french bread shapes and put on cookie pan over wax paper. Brush with egg wash and bake for 30 minutes. Turn over and bake for another 5 minutes.
Let cool and cut into Biscotti shaped pieces. Serve with a little Vin Santo or Muscatto dessert wine.