Almond Biscotti
Makes About 40 BiscottiIngredients
* | 4 cups all-purpose flour |
* | 2/3 cup sugar |
* | 1/2 teaspoon salt |
* | 1 1/4 teaspoons baking powder |
* | 2 teaspoons aniseed |
* | Zest of 1 lemon, grated |
* | Zest of 1 lime, grated |
* | Zest of 1 orange, grated |
* | 4 whole eggs |
* | 4 egg yolks |
* | 1 1/4 teaspoons vanilla |
* | 2 cups whole almonds |
Instructions
1 | Preheat the oven to 325F degrees. |
2 | Combine the flour, sugar, salt, baking powder, aniseed, lemon zest, lime zest and orange zest in a mixing bowl. |
3 | In another mixing bowl, whisk together the eggs, yolks and vanilla until thick and light in color. |
4 | Add the beaten eggs to the flour mixture and stir to combine. |
5 | Add the almonds and stir until the dough comes together. |
6 | Divide the dough into two pieces and roll into logs, 2 inches in diameter. Lightly flour the work surface if needed to keep the dough from sticking. |
7 | Transfer the logs to baking sheets lined with parchment paper, placing them at least 4 inches apart so they do not stick to each other during baking. |
8 | Bake for about 30 minutes, until golden. |
9 | Allow to cool for 30 minutes. |
10 | Cut the logs on a slight bias into 1-inch-thick slices. Return the slices to the baking sheet and bake in the oven for 20 to 30 minutes, until the biscotti are dry and hard. |
11 | Let cool, then store in an airtight container. |
|
| | Makes A Great Gift:
|   | Place biscotti in a gift tin lined with tissue. Top with a bow. Accompany biscotti with a bottle of Vin Santo, a traditional Tuscan dessert wine. |
|
Notes
The classic ending to an Italian meal. Dip these into a glass of vin santo (Tuscan dessert wine) until they soften just enough so you won't risk breaking a tooth.Source
Chef/Owner Michael Schlow, Radius, Via Matta and Great Bay Restaurants, Boston, MA