Almond Biscotti
- 2 1⁄4 cups unbleached all-purpose flour
- 1 3⁄4 cups sugar
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 11⁄2 teaspoons orange zest
- 3 eggs
- 3 egg yolks (reserve egg whites for another use)
- 1 teaspoon almond extract
- 7 ounces whole almonds with skins
- 1 tablespoon orange flower water (optional, available in Middle Eastern grocery stores)
Instructions:
Biscotti is among the most versatile of cookies. Perfect with morning coffee, afternoon coffee or tea, or after dinner with coffee or a digestivo, biscotti isn’t too sweet, is pleasingly crunchy, and is shaped perfectly for dipping. Don’t be put off by the fact that you have to bake this twice—once for the loaf, once for the slices.
- Preheat the oven to 325°F. In a large mixing bowl, combine the flour, sugar, salt, baking powder, and orange zest. Set aside.
- In another large mixing bowl, combine the eggs, egg yolks, and almond extract. Mix thoroughly with a fork or whisk. Stir in the almonds and orange flower water, if using.
- Add the egg mixture to the flour mixture and combine, stirring with a wooden spoon, just until the dough comes together. Don’t overmix.
- On a large baking sheet, form the dough into two loaves, about 4 inches by 10 inches each. Bake for 20 minutes until lightly browned. Let the biscotti loaves cool. When they are just slightly warm, slice them with a sharp serrated knife into 1⁄2- inch slices.
- Lower the oven temperature to 300°F. Put the slices, cut sides up so they lie flat, back on the baking sheet. Bake for 15 minutes, or until the slices are golden and dry. Serve warm or at room temperature.