Almond Biscotti

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I’ve been sitting here trying to come up with something brilliant to say about these biscotti.

But I can’t. So I won’t.

Ridiculously simple to make. No butter-melting, no stand-mixing, no proofing. Just simple stirring, then baking-slicing-baking.

I found this recipe on Two Fat Als—the same place I found and fell in love with the recipe for Cinnamon Swirl Bread which I turned into Oh-My-Goodness Cinnamon Swirl Bread. Again, I chose to keep things uncomplicated. No dipping in chocolate, no dried berries or cocoa nibs. Next time, though, I’m totally dipping them in deep, dark chocolate!!

Crunchy, round almond flavor throughout.  So warm and soothing when dipped in your morning coffee, afternoon tea or after-dinner hot milk.

Enjoy!

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Almond Biscotti (recipe adapted from Alice Water’s The Art of Simple Food found on Two Fat Als)

Makes about two dozen 1/2-in. cookies (depending on how thick you slice)

INGREDIENTS

1 1/2 cups (about 225 g) whole blanched, peeled and slivered almonds

2 1/4 cups (250 g) unbleached all-purpose flour

1 tsp baking powder

3 eggs at room temperature

1 cup (225 g) sugar (I used evaporated cane sugar from Trader Joe’s)

1 1/2 tsp. almond extract

the zest of 1/2 a lemon

INSTRUCTIONS

  1. Pre-heat the oven to 350 F (180 C). Toast almonds in oven for 5 minutes, then cool to room temperature. (Keep the oven pre-heated at 350 F (180 C).
  2. In a bowl, combine flour and baking powder.
  3. In a large mixing bowl, beat together the eggs and sugar until the mixture forms a ribbon (you will be able to lift it out of the bowl a few inches with the beater).
  4. Gently stir in the flour mixture until just incorporated. Then, fold in the almonds.
  5. On a greased or parchment-lined baking sheet, form the dough into two 3-inch wide loaves. Smooth with wet hands and bake at 350 (180 C) for 25 minutes.
  6. Lower oven temperature to 300 F (148 C).
  7. Remove the loaves from the oven and allow to cool for 10 minutes on the baking sheet.
  8. Once cooled, cut them into 1/2-inch thick slices. Bake the cookies on each side for 10-12 minutes (20-22 total) until beginning to brown.
  9. Remove from the oven and allow to cool before serving. Store cookies in an airtight container.

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