Almond Biscotti
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.
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READY IN: 1hr 45mins
YIELD: 20 biscotti
UNITS: US
INGREDIENTS
Nutrition- 2cups all-purpose flour
- 1cup sugar
- 1teaspoon baking powder
- 1⁄8teaspoon salt
- 3large eggs
- 2
- 1teaspoon vanilla
- 1teaspoon anise extract (optional)
- 1cup whole almond, toasted and chopped a few times, not too fine
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DIRECTIONS
- Preheat oven to 300°F.
- Line 2 baking sheets with parchment.
- Combine dry ingredients and set aside.
- Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
- Add the dry ingredients and mix until combined.
- Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
- Scrape the dough out onto a parchment lined sheet pan.
- Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
- This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
- Bake until firm and dry, about 50 minutes.
- Remove from the oven and cool 10 minute.
- Use a long serrated knife and slice into 1/2-inch wide slices.
- Lay the slices cut side down on the baking sheet and bake another 20 minutes.
- Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
- Cool the biscotti on a rack; cool completely before storing.
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