Almond Biscotti

Ingredients

• 1 1/4 stick (12 tablespoons) butter, melted

• 1 1/2 cup granulated sugar

• 3 large eggs, plus one egg white

• 1 Tbs pure vanilla extract

• 1/2 tsp almond extract

• 1 Tbs Orange Liqueur

• 1 Tbs Orange zest 

• 3 1/4 cup all-purpose flour

• 1 Tbs baking powder

• 1/3 teaspoon kosher salt

• 1 cup toasted slivered almonds

Preparation

1. Preheat the oven to 350 degrees F. - center rack in oven.

2. Sift baking powder salt and flour into large bowl

3. In the bowl of an electric mixer, cream together the liqueur, orange zest, vanilla, butter and sugar until light and fluffy. Add the eggs, one at a time, and beat until incorporated, scraping down the sides of the bowl with a spatula occasionally. Beat in the vanilla and the orange zest.

4. Add in the flour and almonds. Beat the dry ingredients into the butter mixture to form a somewhat firm dough. Divide the dough into two logs on a prepared baking sheet. 

5. In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, glaze the sides and top of logs with egg white and sprinkle it with granulated sugar. Bake for about 30 minutes or until the log is turning dark golden brown, very firm to the touch. Cracks in the top are normal and to be expected. 

6. Allow the log to cool on the cookie sheet until cool to the touch, about 40 minutes. With a serrated knife, slice the biscotti, slightly on the bias, into 1/2-inch slices. Lay the slices on a  large sheet pan in single layer. Return the biscotti to the oven cut side down and bake for 12 minutes turn and bake for 8 more minutes, or until the biscotti are toasted and crisp.

7. Stored in an airtight container they will keep up to about 2 weeks. 

Adapted from a Bon Appetite Recipe

Urban Cowgill August 2024