Crisp almond biscotti are a sweet treat with a steaming cup of coffee.
2 cups all-purpose flour
1 cup sugar
1/2 cup slivered almonds, chopped and toasted
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 egg white
Vegetable cooking spray
How to Make It
Combine first 5 ingredients in a large bowl. Combine vanilla and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry).
Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
Bake at 350° for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack.
Was looking on the internet for an almond biscottti recipe I used a couple months ago. Couldn't find it so used this one. Not nearly as good. Biscotti turned out chewy and moist, not what I'm looking for in a biscotti.
The first time I made this I spooned the flour into measuring cups and the dough was super sticky, though the end result was very good. This last time I just scooped out the flour and the dough was much less sticky and manageable and the end result was great, too. The second time I divided the dough into two rolls since I had a hard time getting 30 pieces out of one big one. I still didn't manage 30, but I got more. Maybe next time I'll do three logs. Anyway, a great recipe!