Homemade Biscotti Recipe
Long, crunchy, Italian Biscotti are double baked to make them divine dunkers in a hot cup of coffee or hot chocolate.
Because they keep so well, a pretty jar filled with Biscotti can be a much appreciated gift too.
1-3/4 cup all purpose flour
2 tsp. baking powder
¾ cup blanched almonds
¾ cup granulated sugar
1/3 cup melted butter
2 tsp. vanilla
½ tsp. almond extract
1 – ½ tsp. orange rind
1 egg white lightly beaten
In large bowl, combine flour & baking powder, stir in almonds. Whisk together eggs, sugar, butter, vanilla, almond extract & 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 half into 12 inch log. Transfer onto ungreased baking sheet.
Brush tops with egg white; bake at 350 F. oven for 20 minutes. Remove from oven and let cool for 5 minutes.
Transfer each log onto a cutting board, cut diagonally into ¾ inch thick slices. Stand cookies upright on baking sheet & bake for 20 minutes more or until golden. Remove Biscotti to rack and let cool.
Makes 24 cookies.
Tip: To prevent crumbling when slicing the log, use a sharp chef’s knife and cut with firm, decisive strokes.