Almond Biscotti
Smitten Kitchen
- 3 1/4 c flour
- 1 tbsp baking powder
- 1/3 tsp salt
- 1 1/2 c sugar
- 10 tbsp melted butter
- 3 eggs
- 1 tbsp vanilla extract
- 1 c sliced almonds, toasted
- 1 egg white
Preheat oven to 350. Sift together flour, baking powder and salt in medium bowl. Mix together sugar, melted butter, eggs and vanilla extract into a large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Stir in almonds.
Divide dough in half. On baking sheet, shape each half into a log 13 1/2 inches long and 2 1/2 inches wide. Space logs apart. Whisk egg white until foamy. Brush with egg white. Bake until golden brown, about 30 minutes. Cool logs completely by setting the baking sheet on top of a wire rack, about 30 minutes.
Transfer logs to cutting board. Cut diagonal into 1/2 inch wide slices. Arrange slices, cut side down on same baking sheet. Bake 12 minutes. Turn biscotti over. Bake until just beginning to color, about 8 minutes. Transfer to rack and cool.
Yield: 3-4 dozen
Note: can keep for up to two weeks in airtight container.