oven to 350 degrees F (180 degrees C). Place the almonds on a
baking sheet and bake for 8-10 minutes
or until very lightly brown and fragrant. Let cool and then chop coarsely.
temperature to 300 degrees F (150 degrees C) and line a baking sheet
with parchment paper.
In a small bowl whisk the eggs with the vanilla and almond extracts.
In a large bowl
whisk the flour with the sugar, baking
powder and salt. Stir in the chopped almonds. Then add the egg
mixture and stir until a dough forms.
Divide the dough in half, and on a lightly floured surface roll each half into a 7 inch (18 cm)
log that is about 3 - 4 inches (8 - 10 cm) wide. Transfer logs to the prepared
baking sheet and bake for about 35
minutes, or until firm to the touch
(log will spread during baking). Remove from oven and let cool on a wire rack
for about 10 to 15 minutes.
Transfer logs to a cutting board and, using a sharp knife, cut
logs into slices about 1/4 - 1/2 inch (6-12 mm) thick on the diagonal. Place
the slices of biscotti on the baking sheet and bake about 10-15 minutes, turn slices over, and bake
for another 10-15
minutes or until firm to the touch. (The longer you bake the biscotti the
more crisp and crunchy they will be.) Remove from oven and let cool. Store in an
airtight container for several weeks.
Dipped Biscotti: Place 4 ounces (120 grams) of the finely chopped
chocolate in a heatproof bowl and place it over a saucepan of simmering water.
Once the chocolate has melted, remove from heat. Add the remaining
chocolate and stir with a wooden spoon until it has completely melted and is
smooth and glossy. Taking one biscotti at a time, dip one end into
the melted chocolate and place on a parchment or wax paper- lined baking sheet. Once all
the biscotti have been dipped in the chocolate, place the baking sheet in the
refrigerator for about 10 minutes, or until the chocolate has hardened.
Makes about 40 biscotti.
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