|Cutting the biscotti before doing the second bake.|
I made these last week during my bake-a-thon for our parishes Labor Day Picnic “Country Store”. There is nothing better with a hot cup of coffee than a crispy piece of almond goodness. I channel my inner Italian while sipping and dipping. So lovely…
What’s important with this particular recipe is the second bake. You want a crisp cookie not doughy. So flip the biscotti half way through cooking to make sure it bakes all the way through. They keep for about five days in a tightly sealed container.
Celebrate the Feast!
6 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1 cup butter (melted)
2 teaspoons almond extract
1 cup chopped almonds
1 egg white, beaten
Heat oven to 350 degrees. In a small bowl, beat eggs; set aside. In a large bowl combine flour, sugar, and baking powder; mix well. Make a well in the center of the mixture. Add butter, extract, eggs and nuts; mix until thoroughly blended and smooth.
Divide dough into 4 pieces, press each piece into a 10″ x 3″ rectangle. Place 2 rectangles on each of 2 ungreased cookie sheets. Brush each rectangle with egg whites.
Bake at 350 degrees for 15-20 minutes, until lightly browned. Cool on cookie sheet for 15 minutes. Cut each rectangle into 1/2″ thick slices. Place each slice, cut side down on same cookie sheets. Bake at 350 degrees for an additional 15-20 minutes or until crisp. Cool.
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