Traditional Almond Biscotti
By: Denise Romeo
Published: Wednesday, December 29, 2010 - 6:59am

Ingredients




3 cups all-purpose flour
1 cup sugar
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
2 cups whole almonds, toasted
4 large eggs
3 teaspoons almond extract
1 teaspoon plus sugar for dusting

Preparation

1 Preheat oven to 350 degrees. 2 In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Stir in almonds. 3 In a small bowl, whisk together eggs and almond extract; stir into flour mixture. (Dough will appear very dry but will come together when kneaded.) If the dough will just not stick together, add water one tablespoon at a time until the dough just stays together. 4 The dough will be very sticky, so have your surfaced floured and baking sheet ready before you start to knead the dough. Transfer dough to a floured work surface; knead until smooth. 5 Divide dough in half; shape into two logs, each about 1 ½ inches high and 2 ½ inches wide. The logs will spread out a little, so keep this in mind. Place on a parchment lined baking sheet (or silicone mats), and sprinkle with remaining sugar. 6 Bake the logs until they are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours. 7 Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick. Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total. 8 Cool completely before serving or storing.

About


Our family loves almond biscotti, but at $13.50 per pound at our local bakery, it is an indulgence to buy. This recipe costs approximately about $5.00 and makes about 2 pounds of biscotti. Years ago, I tried making biscotti and it was a disaster, so I was afraid to try them again. Recently, I tried this recipe with fabulous results! Easy, fast and better than a bakery. So good in fact, I had to stop at Trader Joe's to buy more almonds this morning to make my third batch in two weeks. I can't seem to make enough!