3/4 cup whole almonds
1 teaspoon vanilla
1/4 teaspoon almond extract
2 cups unbleached flour
7/8 cup sugar
1 teaspoon baking soda
Dash of salt
Method: Place almonds in shallow pan and roast at 350 degrees for 8-10 minutes or until golden brown.
Meanwhile, whisk eggs, vanilla, and almond extract with wire whisk.
In mixing bowl, combine flour, sugar, baking soda, and salt. Add egg mixture and mix thoroughly, about one minute.
Cut almonds into halves or thirds and mix into dough.
Divide dough in half and pay each half onto a greased and floured baking sheet. Each half should be patted to about 11-12 inches long, 1/2 inch thick, and 1 1/2 inches wide.
Bake the logs at 300 degrees for 50 minutes. Transfer from baking sheet to a cooling rack for 5 minutes. Place on cutting board and with a sharp serrated knife, slice diagonally at a 45-degree angle and about 1/2 inch thick.
Reduce oven to 275 degrees.
Lay the slices cut side down onto the baking sheet and return to oven and bake 20-25 minutes longer, turning them once to dry the other side.
Store in tightly covered container.
Variation: Drizzle or coat with chocolate.
My mother-in-law gave me this beautiful little Biscotti cookbook for Christmas in 2012. I don’t use it often, but every time I make a recipe I wonder why I don’t make them more often.
Quite honestly, I love talking, writing, and reading about food, but I don’t like reading lengthy blog posts to find a recipe. I do plan to start sharing more stories and on this blog, but I will always share the recipe first.
I have some lovely spring and summer recipes coming soon!