Apr 15, 2010


I made a batch of almond biscotti tonight for a road trip tomorrow.

Almond Biscotti (makes about 2 dozen)

2 c flour
1 c sugar
1 c slivered almonds
3/4 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla extract
1/4 tsp almond extract
2 eggs + 1 egg white
vegetable cooking spray

Combine dry ingredients in large bowl.  Combine wet ingredients in separate bowl, and then add to dry mixture, stirring until well blended.  The dough will be very dry.

Turn dough out onto  lightly floured surface and knead lightly 7-8 times.  Shape dough into 16″ long flat loaf.  Place loaf on baking sheet coated with cooking spray.   Flatten loaf to 1″ thickness.

Bake at 350 degrees for 30 mins.   Remove loaf to cool on wire rack for 10 minutes.  Cut loaf into approx 24 half-inch thick slices and place, cut sides down, on baking sheet.

Reduce oven temp to 325 degrees and cook 10 minutes each side (cook slightly less on each side if you like softer biscotti).   Remove from sheet to wire rack and let cool completely.


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