Almond Biscotti
List of Ingredients
Add nuts or leave them out, use chocolate chips, or substitute vanilla for the almond extract. This is a very flexible recipe.
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 extra large eggs
1 cup sugar
1/2 cup vegetable oil
2 teaspoons almond extract
1 1/3 cups (5 ounces) slivered almonds, toasted (toast on baking sheet 10 minutes at 350 degrees; cool before using)Recipe
Preheat oven to 350 degrees with rack in center. Line a baking sheet with silpat, parchment paper or aluminum foil (if using foil, grease foil with 1 tablespoon butter or vegetable shorteneing). Set aside. Sift the flour, baking powder and salt into a medium bowl. Set aside. Place the eggs and sugar in a large mixing bowl and, with mixer on high, beat till fluffy and light, about 2 minutes. Add the vegetable oil and almond extract, and beat till the oil is incorporated and the mixture is thick and smooth, about 1 minute. Reduce mixer speed to low and beat in the flour mixture. The dough will be quite thick. Add the nuts and (you may need to knead them in with your fingers). Turn the dough out onto a lightly floured surface. Flour your fingers and divide the dough in half. Transfer one portion of the dough to one long side of the prepared baking sheet and mold it into a smooth loaf 14 inches long, 2 1/2-inches wide and 3/4-inch high.
Repeat the process with the second piece of dough, and place it 2-inches away from the first log. Bake for 30 minutes, till light golden brown and slightly puffed. Remove pan from the oven, but do not turn off the oven. Using a serrated knife, carefully cut the logs in 3/4-inch slices on a slight diagonal. Take care not to tear the parchment or silpat.
Arrange the slices, standing upright, on the baking sheet, leaving 1-inch between cookies. Return to the oven and bake 10 minutes longer, till the cut surfaces of the cookies have browned slightly and the biscotti are dry to the touch. Transfer to a wire rack to cool completely.
*Chocolate Almond Biscotti: Melt 8 ounces chopped, bittersweet chocolate with 6 tablespoons unsalted butter in a microwave or small metal bowl set over, but not touching, a pan of simmering water. Scrape the chocolate onto a shallow plate and dip one long flat side of each cookie in the chocolate so it comes halfway up the sides. Place each dipped cookie on a wire rack, uncoated side down. Let the chocolate set. Makes 3 dozen biscotti.
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