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Preheat oven to 350
degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly
browned and fragrant. Let cool and then chop coarsely. Set aside.
Reduce oven temperature to 300 degrees F (150 degrees C) and line
a baking sheet with parchment paper.
In a small bowl lightly beat the eggs and extracts together. Set
aside.
In bowl of electric mixer
combine flour, sugar, baking powder and salt. Beat until blended (about 30
seconds). Gradually add the egg mixture and beat until a dough forms, adding
almonds about halfway through. With floured hands divide dough in half.
On a lightly floured surface roll each half of dough into a log about 10 inches
(25 cm) long and 2 inches (2.5 cm) wide. Transfer logs to the prepared baking
sheet and bake for 35-40 minutes, or until firm to the touch (logs will spread
during baking). Remove from oven and let cool on a wire rack for about 10
minutes.
Transfer logs to cutting board and, using a serrated knife, cut
log into slices 1/2 inch (1.254 cm) thick on the diagonal. Arrange
evenly on baking sheet. Bake about 10 minutes, turn slices over, and bake another
10 minutes or until firm to the touch. Remove from oven and let cool. Store in
an airtight container.
Note: Can substitute hazelnuts or walnuts for the almonds. If
desired, add 1 tablespoon (5 grams) of orange or lemon zest to the egg mixture.
You can put a chocolate glaze on the biscotti. Melt 3 ounces (85
grams) of semi-sweet or white chocolate and 1 teaspoon (5 grams) vegetable
shortening in a small metal bowl placed over a saucepan of simmering water. Stir
until melted and smooth. When melted, place chocolate into a parchment triangle
or small plastic bag with one edge cut. Pipe onto the biscotti in a decorative
pattern. Alternatively, you can dip or spread with a small metal spatula one
side of the biscotti with chocolate and let dry on a clean baking sheet.
Makes about 40
biscotti.
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