Quaresimali

By cuznvin

Ingredients

• 1 ‑3/4 cups (1/2 pound) blanched, whole almonds
• 3 extra-large eggs plus one for brushing
• 1 ‑1/2 cups all purpose can be substituted, plus about 1 cup flour for working with dough
• 1 ‑1/2 cups granulated sugar
• 3/4 cup (1/4 pound) pine nuts, preferably Spanish
• 1 tablespoon ground cinnamon
• 1 teaspoon pure vanilla extract

Preparation

Step 1

Position a rack in the center of the oven and preheat the oven to 350°F.
Put the almonds on a baking sheet in a single layer and toast in the oven, shaking the panperiodically to prevent scorching, until lightly toasted and fragrant, approximately 15 minutes. Remove the sheet from the oven and let cool. Repeat with the pine nuts which will only take half the amount of time.
Raise the oven temperature to 400°F. Put the almonds, 2 of the eggs, the flour, sugar, nuts, cinnamon, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Paddle at low-medium speed until the mixture comes together, approximately 30 seconds. Add another egg, making sure it lands in the bottom of the bowl (this will moisten the outside of the dough and pull any lingering dry ingredients from the sides). Paddle for another 30 seconds. Spread a layer of 1/2 cup of the flour on your work surface and transfer the dough from the bowl to the flour, using a rubber spatula to get as much as possible out of the bowl. Top with another 1/2 cup of flour to facilitate handling the dough (see Headnote). With your hands, press the dough into a rectangle. With a bench knife, separate the dough into 3 equal sections and, working with one at a time, Transfer one portion of dough to a non-stick or Silpat-lined baking sheet. Press by hand into a 14” long x ½” deep bar. Leave about 4 inches between each bar (you will need two baking sheets), and square the sides of the bars by lightly tapping by hand.
Beat the fourth egg in a small bowl and use a pastry brush to brush the bars with the egg.
Bake the bars until golden and hard, 25 to 30 minutes.
Remove the baking tray from the oven, let the bars cool and transfer to a cutting board. Cut off and discard (or snack on) an inch or so from each end and use a serrated knife to cut the remaining bar crosswise into 12 equal pieces.
The biscotti may be held in an airtight container at room temperature for up to 2 weeks.