Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 3/4 cups flour -- all purpose,

  3. - unbleached

  4. 2 cups sugar

  5. 1 teaspoon baking powder

  6. 1/4 teaspoon - salt

  7. 4 eggs -- large, whole

  8. 1 teaspoon vanilla

  9. 1/2 teaspoon almond extract

  10. 1 2/3 cups almonds -- whole, blanched

  11. - toasted lightly and chopped

  12. - coarse **EGG WASH**

  13. 1 egg -- large

  14. 1 teaspoon - water

Instructions Jump to Ingredients ↑

  1. In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking powder, and the salt until the mixture is combined well. In a small bowl, whisk together the whole eggs, the yolks, the vanilla and the almond extract, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds.

  2. Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths. Working on 2 large buttered and floured baking sheets, with floured hands form each piece of dough into a flattish log 11 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheets, and brush them with the egg wash. Bake the logs in a preheated 350F oven for 35 minutes and let them cool on the baking sheets on racks for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 3/4" inch slices, arrange them the biscotti, cut sides down, on the baking sheets, and bake them in the 350F oven for 5 to 7 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES ABOUT 56 BISCOTTI Source: Gourmet magazine, December 1992


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