Almond Biscotti #2
toasted and coarsely chopped (144 grams)
plus 1 tablespoon (164 grams)
In a small bowl lightly beat the eggs and extracts together. Set aside.
In bowl of electric mixer combine flour, sugar, baking powder and salt. Beat for 30 seconds or until blended. Gradually add the egg mixture and beat until a dough forms, adding almonds when about half mixed. With floured hands divide dough in half and roll into a log about 10 inches long and 2 inches wide. Transfer to the parchment paper lined baking sheet and bake for 35-40 minutes, until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.
Transfer logs to cutting board and, using a serrated knife, cut log into slices 1 1/2 inches thick on the diagonal. Arrange on baking sheet, cut side down. Bake 10-12 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.
Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes until lightly browned. Let cool and then chop coarsely. Reduce oven temperature to 300 degrees F (150 degrees C) and lightly grease or parchment paper line a baking sheet.
Can substitute hazelnuts or walnuts for the almonds. If desired, add 1 tablespoon of orange or lemon zest to the egg mixture.
You can put a chocolate glaze on the biscotti. Melt 3 ounces of semi-sweet or white chocolate and 1 teaspoon vegetable shortening in a small metal bowl placed over a saucepan of simmering water. Stir until melted and smooth. When melted, place chocolate into a parchment triangle or small plastic bag with one edge cut. Pipe onto the biscotti in a decorative pattern. Alternatively, you can dip or spread with a small metal spatula one side of the biscotti with chocolate and let dry on a clean baking sheet.