Traditional Almond Biscotti

Ingredients

1 cup sugar
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
2 cups whole almonds, toasted
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.

Tools

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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!

Yield:

1.0 servings

Added:

Wednesday, December 29, 2010 - 6:59am

Creator:

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