Almond Biscotti

Toasted almonds and almond extract combine in this biscotti dough to make these traditional twice-baked Italian cookies.

Ingredients:

• 1/2 cup whole raw almonds
• 1 1/2 cups granulated sugar
• 10 tbsp unsalted butter, at room temperature
• 3 large eggs
• 1 tbsp pure vanilla extract
• 1 tbsp almond extract
• 3 1/4 cups unbleached flour
• 1 tbsp baking powder
• 1/3 tsp sea salt

Directions:

Move oven rack to middle position. Preheat oven to 350 degrees. Toast almonds on baking sheet for 8-10 minutes or until lightly browned and fragrant. Let cool then chop and set aside. Reduce oven temperature to 300 degrees and line two baking sheets with parchment paper. In a large bowl, beat butter and sugar with mixer, add eggs and extracts, and mix until combined and creamy. In a small bowl, combine flour, baking powder and sea salt. Gradually add flour mixture and beat until a dough forms, adding almonds about halfway through. With a sturdy spoon scoop half of dough onto a generously floured counter top. Sprinkle dough with a little more flour, and with floured hands, form dough into a ball. While transferring to baking sheet, pat dough to remove excess flour. Pat dough into a log shape 2-3 inches wide by 8-10 inches long. (Repeat with remaining dough.)Bake 40-45 minutes, or until firm to the touch. Logs will spread during baking. Remove from oven and let cool on a wire rack about 10 minutes. Transfer logs to a cutting board and, using a serrated knife, cut logs on the diagonal into slices, less than 1 inch thick. Arrange evenly on baking sheets and 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.

Number of Servings: about 24

Notes from the Cook: I like to use organic ingredients, except for sugar; granulated works best.