Crunchy Biscotti Recipe
Ingredients
1-3/4 cups all purpose flour 425 mL
2 tsp baking powder 10 mL
3/4 cup whole unblanched almonds 175 mL
2 eggs
3/4 cup granulated sugar 175 mL
1/3 cup butter, melted 75 mL
2 tsp vanilla 10 mL
1/2 tsp almond extract 2 mL
1-1/2 tsp grated orange rind 7 mL
1 egg white, lightly beaten
Directions
In large bowl, combine flour and baking powder; stir in almonds.
Whisk together eggs, sugar, butter, vanilla, almond extract and orange rind; stir into flour mixture until soft, sticky dough forms.
Transfer dough to lightly floured work surface; with hands, form into smooth ball.
Divide in half; roll each into 12 inch (30 cm) long log.
Transfer to ungreased baking sheet.
Brush tops with egg white; bake in 350°F (180°C) oven for 20 minutes.
Remove from oven and let cool on sheet on rack for 5 minutes.
Transfer each log to cutting board; with sharp knife, cut diagonally into 3/4 inch (2 cm) thick slices.
Stand cookies upright on baking sheet; bake for 20 to 25 minutes longer or until golden.
Remove biscotti to rack and let cool. (Biscotti can be stored in airtight container for up to 2 weeks.)
Whisk together eggs, sugar, butter, vanilla, almond extract and orange rind; stir into flour mixture until soft, sticky dough forms.
Transfer dough to lightly floured work surface; with hands, form into smooth ball.
Divide in half; roll each into 12 inch (30 cm) long log.
Transfer to ungreased baking sheet.
Brush tops with egg white; bake in 350°F (180°C) oven for 20 minutes.
Remove from oven and let cool on sheet on rack for 5 minutes.
Transfer each log to cutting board; with sharp knife, cut diagonally into 3/4 inch (2 cm) thick slices.
Stand cookies upright on baking sheet; bake for 20 to 25 minutes longer or until golden.
Remove biscotti to rack and let cool. (Biscotti can be stored in airtight container for up to 2 weeks.)
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