Prep 20 mins
Cook 1 hr 15 mins
These additive Italian cookies are meant for dunking, but are good just eaten alone. The word "biscotti" refers to their preparation--they are twice baked. They are just wonderful.
- 2 eggs
- 2 egg whites
- 1 teaspoon almond extract
- 1⁄2 teaspoon anise extract (optional)
- 1 cup sugar
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4-1 cup whole almond
- In a large mixer bowl combine the eggs, egg whites, vanilla, and anise; mix until well-combined.
- Add the sugar, flour, soda, and salt; beat until a dough forms.
- Add the nuts.
- Turn the sticky dough onto a lightly floured board; knead several times.
- Divide the dough in half.
- With floured hands, form the dough into two flattish logs, about 15" long by 2" wide.
- Place the logs about 3" apart on a baking sheet that has been sprayed lighted with cooking spray.
- Bake at 325 degrees for 40 minutes.
- Remove and cool for 10 minutes.
- Reduce oven to 275 degrees.
- On a cutting board, cut the logs diagonally into 3/4" thick slices.
- Arrange the slices on the baking sheet and bake for 10-12 minutes; turn and bake another 10-12 minutes.
- Turn heat off and leave biscotti to crisp in the oven for another 15 minutes.
- Remove and cool completely.
Simple and has potential for many different varieties. I'd make this again but I'd add more almond extract and I didn't add almonds this time because I didn't have any.