1 3/4 cups all-purpose flour
2 tsp. baking powder
3/4 cup whole unblanched almonds, cut in halves
1/2 cup miniature chocolate chips
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 zest
1 egg white, lightly beaten (for brushing tops of biscotti)
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, almonds, and chocolate chips.
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.
Makes about 2 dozen biscotti cookies.
Photograph taken by Diana Baker Woodall© 2003
Date: August 18, 2003