ALMOND BISCOTTI

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After many years of experimentation, I think these are the best biscotti I've ever made. They are nice and dry and crunchy the way real biscotti should be - they are not cookie-like like many you buy in the store these days. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping. Another great recipe from Alice Medrich.

Provided by P48422

Categories     Dessert

Time 1h45m

Yield 20 biscotti

Number Of Ingredients 9

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 large eggs
2 tablespoons Amaretto (OR 2 tbs rum with 1 tsp. almond extract)
1 teaspoon vanilla
1 teaspoon anise extract (optional)
1 cup whole almond, toasted and chopped a few times, not too fine

Steps:

  • Preheat oven to 300°F.
  • Line 2 baking sheets with parchment.
  • Combine dry ingredients and set aside.
  • Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
  • Add the dry ingredients and mix until combined.
  • Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
  • Scrape the dough out onto a parchment lined sheet pan.
  • Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
  • This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
  • Bake until firm and dry, about 50 minutes.
  • Remove from the oven and cool 10 minute.
  • Use a long serrated knife and slice into 1/2-inch wide slices.
  • Lay the slices cut side down on the baking sheet and bake another 20 minutes.
  • Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
  • Cool the biscotti on a rack; cool completely before storing.

Nutrition Facts : Calories 136.8, Fat 4.4, SaturatedFat 0.5, Cholesterol 27.9, Sodium 43.8, Carbohydrate 21.2, Fiber 1.2, Sugar 10.3, Protein 3.8

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