Almond biscotti

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INGREDIENTS

    • 3/4 cup (180 ml) whole almonds (blanched (skins off) or natural (skins on))
    • 3 large eggs
    • 1 teaspoon pure vanilla extract
    • 1/2 teaspoon pure almond extract
    • 2 cups (260 grams) all-purposeflour
    • 3/4 cup (150 grams) granulated whitesugar
    • 1 teaspoon (5 grams)baking powder
    • 1/4 teaspoon salt

INSTRUCTIONS

    1. Preheat oven to 350 degrees F (180 degrees C).
    2. Place the almonds on a baking sheet and bake for 8-10 minutes or until very lightly brown and fragrant.
    3. Let cool and then chop coarsely.
    4. Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
    5. In a small bowl whisk the eggs with the vanilla and almond extracts.
    6. In a large bowl whisk the flour with the sugar, baking powder and salt.
    7. Stir in the chopped almonds.
    8. Then add the egg mixture and stir until a dough forms.
    9. Divide the dough in half, and on a lightly floured surface
    10. roll each half into a 7 inch (18 cm) log that is about 3 - 4 inches (8 - 10 cm) wide.
    11. Transfer logs to the prepared baking sheet and bake for about 35minutes, or until firm to the touch (log
    12. will spread during baking).
    13. Remove from oven and let cool on a wire rack for about 10 to 15 minutes.
    14. Transfer logs to a cutting board and, using a sharp knife, cut logs into slices about 1/4 - 1/2 inch (6-12 mm) thick on the diagonal.
    15. Place the slices of biscotti on the baking sheet and bake about 10-15 minutes,
    16. turn slices over, and bake for another 10-15 minutes or until firm to the touch. (The longer you bake the biscotti the more crisp and crunchy they will be.)
    17. Remove from oven and let cool. Store in an airtight container for several weeks.

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