1 3/4 cups all-purpose flour
2 tsp. baking powder
3/4 cup whole unblanched almonds
3/4 cup granulated sugar
1/3 cup butter, melted
2 tsp. vanilla extract
1/2 tsp. almond extract
1-1/2 tsp. grated orange rind
1 egg white, lightly beaten
1. To measure flour accurately, lightly spoon flour into dry measure, without tapping, until cup is heaping; level off with blunt edge of knife. In large bowl, combine flour, baking powder and almonds.
2. In separate bowl, whisk together eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until soft sticky dough forms. Transfer to lightly floured surface; form into smooth ball.
3. Divide dough in half, roll each into 12-inch (30 cm) long log. Transfer to ungreased baking sheet.
4. Brush tops with egg white; bake in 350°F (180°C) oven for 20 minutes.
5. Remove from oven and let cool on pan on rack for 5 minutes. Transfer each log to cutting board; cut diagonally into 3/4-inch (2 cm) thick slices. 6. Stand cookies upright on baking sheet; bake for 20 to 25 minutes longer or until golden. Transfer to rack and let cool. (Biscotti can be stored in airtight container for up to 2 weeks.)
To prevent crumbling when slicing the partially cooked log of dough, use a sharp chef's knife and cut with firm, decisive strokes.
Chocolate Chip Biscotti:
Add 1/2 cup (125 mL) chocolate chips to flour mixture.
Double Chocolate Biscotti:
Reduce flour to 1-1/2 cups (375 mL). Add 1/2 cup (125 mL) sifted unsweetened cocoa powder to flour. Omit almonds and add 1/2 cup (125 mL) chocolate chips. Dissolve 1 tbsp (15 mL) instant coffee granules in vanilla. Omit almond extract and orange rind.
Hazelnut or Pistachio Biscotti:
Substitute 3/4 cup (175 mL) whole hazelnuts or 3/4 cup whole pistachio's for the almonds. Omit almond extract.
Makes about 2 dozen biscotti (cookies).
Photograph taken by Diana Baker Woodall©2003
Date: August 14, 2003