Thursday, August 30, 2007

Almond Biscotti

My mother makes this recipe constantly, and will often
give a biscotti batch as a small hostess or holiday

2 cups all-purpose flour
1 cup sugar
1/2 cup sliced or slivered almonds
3/4 tsp baking soda
1/2 tsp vanilla extract
1/4 tsp almond extract
2 large eggs
1 large egg white

Preheat oven to 350 degrees. Line a baking sheet with
aluminum foil.

Combine flour, sugar, almonds, and baking soda in a
large bowl. In a small bowl, whisk together extracts,
eggs, and egg white; add to flour mixture, first
stirring with a spatula and subsequently, kneading
with your hands, until it all forms a slightly sticky,
slightly crumbly dough.

On the baking sheet, first shape the dough into a roll
approximately 16 inches long, and then flatten it to a
one-inch thickness.

Bake at 350 degrees for 25 minutes. Remove from oven
and allow to cool (very important!!) for 15 minutes.
Removing the roll from the aluminum foil, thinly slice
it at a sharp angle. Place the slices, cut side down,
on the (unlined) baking sheet; return to the
350-degree oven for 10 minutes. Turn them over, and
then bake for 10 additional minutes.

Yield: 20-24 cookies

Leavenworth, KS

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