Almond Biscotti

Sometimes simple things are the best and these biscotti prove that. Their aroma and flavor are amazing and they are perfect for your afternoon coffee or with a glass of wine. Another thing that I love about them is that they keep well for several weeks in an airtight container. The recipe comes from a very nice cookbook: Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich.

Almond Biscotti

2 cups all-purpose flour

1 cup sugar

1 ¼ teaspoon baking powder

1/8 teaspoon salt

3 large eggs

2 tablespoons Amaretto liqueur

1 teaspoon pure vanilla extract

1 cup (150gr) whole almonds toasted (8-10 minutes in 180^oC/ 350^oF) and coarsely chopped

1 drop of almond extract (my addition)

Preheat the oven to 150 ^o C/ 300^o F. Line a cookie sheet with baking paper.

Combine the flour, sugar, salt and baking powder in a medium bowl and mix together with a whisk or a fork.

In another large bowl whisk together the eggs, amaretto, vanilla and almond extract (if you are using it) until well blended. Stir in the flour mixture and then the almonds. The dough will be thick and sticky. Wet your hands and shape the dough into a long log shape about 30x10 cm (12x4 inches).

Bake for about 50 minutes until firm and dry. Remove from the oven and let it cool for about 15 minutes. Leave the oven on. Then remove the baking paper from the loaf and transfer it carefully to a cutting board and cut it on a diagonal into slices about 1,5 to 2 cm (1/2 to ¾ inch) wide. Transfer the slices to the baking sheet, lined with baking paper, cut side down and toast them in the oven for about 40-50 minutes or until they are golden brown. Cool them completely before storing them to an airtight container.

I got 25 biscotti with this recipe. I think that my eggs were too big, so, the dough expanded in the oven and I was ready for a disaster but they turned out fine, I just had extra long biscotti.