Almond Biscotti

Almond Biscotti

3-3/4 cups unsifted flour
2-1/2 cups almonds
1 tsp. baking powder
1/2 tsp. salt
2-1/2 cups granulated sugar
3 eggs, plus 2 egg yolks - reserve whites for glaze
1 tsp. vanilla
1/4 tsp. almond extract
1/4 cup butter

Mix dry ingredients, set aside.

Blend sugar, eggs, egg yolks, butter, vanilla and almond extracts until smooth. Add dry ingredients and mix until a sticky dough forms (one that sticks to itself) .

Shape into flattened loaves on a lightly oiled or parchment-covered baking sheet. Mix a few drops of cold water with egg whites for a glaze.

Bake 25-40 minutes (until light golden brown and firm, but still tender; center should spring back when touched) Cool loaves completely (2-4 hours). Slice loaves into 3/4" slices and lay on baking sheets. Bake at 350°F for 1-15 minutes, or until lightly golden and quite dry, but not brown. Cool on a rack.

Joy didn't say, but we're tempted to dip the ends in melted chocolate (I have some really good stuff in the stash, you see....)


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