Almond Biscotti

P4's Note:

After many years of experimentation, I think these are the best biscotti I've ever made. They are nice and dry and crunchy the way real biscotti should be - they are not cookie-like like many you buy in the store these days. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping. Another great recipe from Alice Medrich.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Yield: 20 biscotti

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1⁄8; teaspoon salt
• 3 large eggs
• 2 tablespoons Amaretto (OR 2 tbs rum with 1 tsp. almond extract)
• 1 teaspoon vanilla
• 1 teaspoon anise extract (optional)
• 1 cup whole almond , toasted and chopped a few times, not too fine

Directions:

1. Preheat oven to 300°F.
2. Line 2 baking sheets with parchment.
3. Combine dry ingredients and set aside.
4. Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
5. Add the dry ingredients and mix until combined.
6. Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
7. Scrape the dough out onto a parchment lined sheet pan.
8. Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
9. This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
10. Bake until firm and dry, about 50 minutes.
11. Remove from the oven and cool 10 minute.
12. Use a long serrated knife and slice into 1/2-inch wide slices.
13. Lay the slices cut side down on the baking sheet and bake another 20 minutes.
14. Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
15. Cool the biscotti on a rack; cool completely before storing.

Reviews

[s'kat]

Since recently discovering the amazing difference between homemade and storebought biscotti, I have been upon a quest to try as many recipes as possible. This one is definately a keeper. I did not have amaretto (nor anise extract), so used the rum/almond extract substitution. What an incredible flavour! My husband kept on commenting on how wonderful the kitchen smelled as these were baking. These are a real treat- thanks!

[Iron Bloomers]

These are perfect....the flavor is right on! Directions are easy & though the time is more than the usual cookie takes the end product is well worth the effort. Dunking is what Biscotti are for!!!

[Dans La Lune]

Wow are these hard... I mean texture wise! The recipe was EASY... something I think I could whip up whenever I felt like it! I was surprised that the flavorings did not come out more pronounced though. I used the rum and almond extract and 3/4 tspn of anise (didn't want to over power it)... but the flavor was definitely toasted almond. Next time I will add a bit more rum... because you know, a little more rum never hurt anyone! Anyway, thanks for a keeper!