- 4
Ingredients
- 1 1/2 cups whole almonds
- 5 eggs
- 1 egg yolk
- 2 1/2 cups sugar
- 1 tsp vanilla extract
- 3 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tbsp orange zest
- 1/2 tsp cinnamon
- dash of salt
- 1 egg, with 2 tbsp cold water for egg wash
Preparation
Step 1
Preheat oven to 350.
Lightly toast almonds on a baking sheet for 10 mins. Allow to cool.
Whisk together eggs, yolk, sugar and vanilla until sugar dissolves.
In a separate bowl, stir together flour, baking powder, zest, cinnamon and salt. add to egg mixture and stir in almonds.
divide dough in half and shape each into a log on a lightly floured surface. Logs should be 15 inches long. Place each cookie log on a greased or parchment lined baking sheet and press down with the heel of your hand to flatten slightly
Brush tops of the biscotti dough with egg wash and bake for 25 mins,rotating pan in the oven halfway through baking. Remove from heat and allow to cool for 15 mins.
Reduce heat to 325.
While warm slice biscotti on an angle into 1/2 inch slices. Place face down on an ungreased baking sheet. Return cookies to oven for 20 mins or until they just start to colour a bit on the edges. They will feel soft when they come out of the oven, but will harden when cooled.