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Preheat
oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until
lightly browned and fragrant. Let cool and then chop coarsely.
Reduce oven temperature to 300 degrees F (150 degrees C) and line
a baking sheet with parchment paper.
In a small bowl lightly beat the eggs and extracts together.
In
the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until
blended (about 30 seconds). Gradually add the egg mixture and beat until a
dough forms, adding almonds about halfway through. On a lightly floured surface roll dough into a log
about 14 inches (35 cm) long and 3 - 4 inches (8 - 10 cm) wide. Transfer log to the
prepared baking sheet and bake for 30-40 minutes, or until firm to the touch
(log will spread during baking). Remove from oven and let cool on a wire rack
for about 10 minutes.
Transfer log to a cutting board and, using a serrated knife, cut
log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly
on baking sheet. Bake 10 minutes, turn slices over, and bake another 10
minutes or until firm to the touch. Remove from oven and let cool. Store in an
airtight container.
Note: Can substitute hazelnuts or walnuts for the almonds. If
desired, add 1 tablespoon (5 grams) of orange or lemon zest to the egg mixture.
To
dip in melted chocolate - Melt
3 ounces (85 grams) of semi-sweet or bittersweet chocolate and 1 teaspoon (5
grams) vegetable shortening or butter in a small metal bowl placed over a
saucepan of simmering water. Stir until melted and smooth. Dip one end of each
biscotti in the melted chocolate and let dry on a parchment-lined baking sheet.
Makes about 28 biscotti.
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