How to Make Almond Biscotti

Difficulty: Moderately Easy

An Italian import, biscotti are twice-baked, cakelike cookies that are giving the doughnut some competition for coffee-dunking honors. Certainly they are easier to make at home. This recipe makes about 30 biscotti.

Things You’ll Need

• 2 3/4 c. all-purpose flour
• 1 2/3 c. granulated sugar
• 1/2 tsp. salt
• 1 tsp. baking powder
• 3 eggs
• 3 egg yolks
• 1/2 tsp. almond extract
• 1 tsp. orange extract
• 1 tsp. vanilla extract
• 5 oz. ground almonds

Instructions

• STEP 1: Heat oven to 325 degrees F.
• STEP 2: Sift the flour, sugar, salt and baking powder into the bowl of an electric mixer and stir them together.

• STEP 3: Beat the eggs, egg yolks and extracts together and slowly add to the flour mixture, beating at medium speed. Lower mixer speed and blend in almonds. (This also can be done by hand, but switch to a wooden spoon after adding the egg mixture to the flour mixture.)

• STEP 4: Chill dough for about 20 minutes – just long enough so it’s workable.

• STEP 5: Divide dough into thirds and shape each into cylindrical logs of equal size, about 10 inches long.
• STEP 6: Place the logs on a parchment-lined or nonstick baking sheet, spaced well apart, and bake for about 20 minutes. Look for them to turn slightly golden.

• STEP 7: Remove from oven, loosen and remove from the sheet and allow them to cool.
• STEP 8: Meanwhile, lower oven to 300 degrees F.
• STEP 9: Cut logs diagonally into 3/4-inch thick slices. Place slices back on parchment-lined baking sheet, cut-side up.

• STEP 10: Bake until biscotti are slightly golden around the edges (about 15 to 20 minutes).

Tips & Warnings

• Space the logs well apart on the baking sheet because as they warm up they will spread out into domed rectangles before they set
• You can buy ground almonds in the supermarket, but you can also grind blanched almonds in the food processor or mince them with a knife
• The end pieces don’t toast well, and are usually dried out already – these you can eat right away