Crunchy Biscotti Recipe
Ingredients
| All purpose flour | 3/4 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| 3/4 cup whole unblanched almonds 175 mL | ||
| Eggs | 2 | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| 1/3 cup butter, melted 75 mL | ||
| Vanilla | 2 Teaspoon | |
| Almond extract | 1/2 Teaspoon | |
| Orange rind | 1/2 Teaspoon, grated | |
| 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.)
Chef
