sweet sundays ~ almond biscotti

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!

Mary

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Now all they need is a little chocolate drizzle. Yum!

Almond Biscotti
adapted from recipe by Cathy B. (from the Roycroft Inn in NY)

Ingredients:

6 eggs

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

Directions:

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.