Ingredients
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1/4 to 1/3 cup Almondsblanched
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3/4 cup Almondsnatural whole almonds
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4 Eggs
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1 tsp Vanilla Extract
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1/4 tsp Almond Extract
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2 and 1/4 cups Flour
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1 cup Sugar
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1 tsp Baking Soda
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pinch Salt
Directions
Steps
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1
Done
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Preheat oven to 350 degrees. |
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2
Done
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On a baking sheet, roast both kinds of almonds until blanched almonds start to brown, shaking occasionally, 5 to 8 minutes. Remove blanched almonds, place in blender and pulverize. Set aside. |
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3
Done
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Meanwhile return whole almonds to oven 2 to 3 minutes longer. Remove and chop whole almonds roughly with a knife, leaving large chunks. Set aside. |
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4
Done
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Turn oven down to 300 degrees. Grease baking sheet and dust with flour; set aside. |
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5
Done
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In a small bowl, beat 3 eggs, vanilla and almond extract together. |
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6
Done
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In a larger bowl, mix together flour, sugar, baking soda, salt and pulverized almonds. Make a well in the center and add egg mixture blending to gradually incorporate all flour mixture. You should have a stiff dough. If it is too stiff to hold together, add a little water. Add the crushed almonds and knead them evenly into the dough. |
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7
Done
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Divide dough into 3 portions. Form each into a long, round or slightly oval log, about 1 1/2 inches in diameter. It will flatten out as it bakes. Place on prepared baking sheet. |
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8
Done
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Beat remaining egg and brush onto all exposed log surfaces. Bake at 300 degrees for 45 to 50 minutes. |
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9
Done
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Remove from oven and let rest 5 minutes. Turn oven down to 275 degrees. With serrated knife, cut logs into 1/4 inch slices. Lay biscotti flat on 2 cookie sheets. Return to oven for 20 to 25 minutes, turning over half-way through baking time. (If oven is small, you may do 1 sheet at a time.) Remove from oven. Allow to cool completely before sealing in containers. Will stay fresh up to a month. Makes about 6 dozen. |
