Traditional Almond Biscotti – Eat With Your Eyes


Ingredients: 3 teaspoons almond extract,2 teaspoons baking powder,1/2 cup brown sugar,1/2 cup brown sugar,4 large eggs,3 cups all-purpose flour,1 teaspoon salt,1 cup sugar,2 cups whole almonds, toasted

  1. Preheat oven to 350 degrees.In a large mixing bowl, whisk together flour, 1 cup sugar, brown sugar, baking powder, and salt. Stir in almonds.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.The dough will be very sticky, so have your surfaced floured and baking sheet ready before you start to knead the dough.
  2. Transfer dough to a floured work surface; knead until smooth.Divide dough in half; shape into two logs, each about 1 inches high and 2 inches wide. The logs will spread out a little, so keep this in mind.
  3. Place on a parchment lined baking sheet (or silicone mats), and sprinkle with 1 extra teaspoon sugar.
  4. Bake the logs until they are puffed and outside is firm (the tops may crack), about 30 minutes.
  5. Transfer to a wire rack to cool completely, about 2 hours.Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick.
  6. Lay slices on two parchment-lined baking sheets.
  7. Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total.Cool completely before serving or storing.


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