Classic Almond Biscotti
Recipe by: Karen S.
Makes about 24 biscotti
1 cup whole almonds with skins
2 cups unbleached all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
Pinch of salt
3 large eggs
2 large egg yolks
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Spread the almonds on a large baking
sheet in a single layer. Toast until fragrant, about 8 minutes. Set aside
to cool. Do not turn off the oven. Grease and flour another large baking
sheet.
Use a whisk to combine the flour, sugar, baking powder and salt in a large
bowl.
Beat 2 of the eggs, the egg yolks and vanilla in a small bowl with a fork.
Pour over the dry ingredients and use the fork to combine them. When the
liquid ingredients have been incorporated, knead the dough with your hands
until smooth.
Coarsely chop the cooled almonds and knead them into the dough. Turn the
dough out onto a lightly floured surface and divide it in half. With your
hands, shape each into a flat log about 12 inches long and 3 inches across.
Place the logs on the baking sheet, about 4 inches apart.
Beat the remaining 1 egg with a fork. Lightly brush the beaten egg over the
2 logs. Bake until the logs are firm to the touch and lightly browned on
top, about 35 minutes. Remove from the oven and reduce heat to 325 degrees.
Wearing oven mitts, cut the logs on the diagonal into 1-inch-wide slices.
Lay the slices on the baking sheet and return them to the oven. Bake until
crisp, about 10 minutes. Remove from the oven and cool on wire racks.
Dunk these cookies in coffee or sweet Italian wine
