PREP and PRESENTATION NOTES
- These twice-baked cookies sound complicated, but once you get a handle on what the consistency of the cookie log is supposed to be after each round of baking, they turn out perfect every time.
- The raw dough is very soft and sticky. The first time it is baked, the dough solidifies just enough to make the log hang together, so it may be sliced nicely, at an angle.
- The second baking is to crisp up the cookie into the lovely biscotti crunchiness you dream of. Stand the cookies up on their edge, and line them all up in a row, like little Marines standing at attention.
- This special treat is perfect for gift-giving. Fill a large, lidded ceramic jar with biscotti, add a red bow, and listen to the squeals of delight when the recipient of your grab bag present realizes they've hit the jackpot!
Toasted Almonds
- 1 C almonds, whole, blanched
- 2 3/4 C flour
- pinch salt
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 4 eggs
- 1 C sugar
- 1 tsp almond extract
DIRECTIONS
Toasted Almonds
- Toast almonds on baking sheet 15 minutes at 350 degrees F, stirring twice.
- Lightly beat eggs, reserving 2 T.
- Beat sugar and almond extract into remaining eggs.
- Add dry ingredients.
- Stir to form a very soft dough.
- Divide the dough in half and place one piece on a well-floured work surface.
- With floured hands, pat into a 6-inch square.
- Scatter half of the almonds on the dough and press them into the surface.
- Roll the dough into a 2-inch cylinder, 12 to 15 inches long.
- Place on baking sheet.
- Repeat with remaining dough.
- Brush the tops with reserved egg.
- Bake about 15 minutes at 350 degrees F.
- Bake until golden and firm to the touch.
- Transfer to a cutting board and cut on an angle into slices one-half-inch thick.
- Stand up slices on baking sheet lined with parchment paper.
- Bake about 20 minutes at 350 degrees F.
- Continue to bake until biscotti are crisp and dry.
