Almond Biscotti

Around the time that temperatures begin to drop, I experience a craving for almonds. Almond butter, almond cake, even almond-scented dish soap. (Similarly, towards the end of winter, I experience an all-out lemon frenzy.) But here we are at the beginning of fall, and all I want is some almond biscotti to dunk into my morning coffee.

I already had a very favorite biscotti recipe which I've shared previously. But there are times, I hate to admit, when chocolate is a little too much early in the morning. My 3-year-old now wants to eat just what I'm eating, and I do not feel like parent-of-the-year when she's enjoying an 8am chocolate cookie. These almond biscotti are not exactly health food, but they aren't so bad for you either. Unlike our chocolate hazelnut biscotti, there is no butter (and no oil either).

This recipe combines both almond extract and a heaping pile of toasted chopped almonds to intensify that nutty flavor. And as all biscotti are, they are baked in long logs, sliced, and then baked again to get that crisp texture that just begs to be dipped into a piping hot cup of coffee or tea.

Almond Biscotti

adapted from joyofbaking.com

• 3/4 cup whole almonds

• 3 large eggs

• 1 tsp pure vanilla extract

• 1/2 tsp pure almond extract

• 2 cups all-purpose flour

• 3/4 cup granulated white sugar

• 1 tsp baking powder

• 1/4 tsp salt

1. Preheat oven to 350 F. Place the almonds on a baking sheet and bake for about 8-10 minutes, until toasted and fragrant. Let cool, and then chop coarsely.

2. Reduce the oven temperature to 300 F, and line a baking sheet with parchment paper.

3. In a small bowl, whisk together the eggs with the extracts.

4. In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the almonds, and then add the eggs and combine until a dough forms. (If it seems very dry, add just a few drops of water until dough comes together.) 

5. Divide the dough in half, and on a floured board, roll each half into a log about 7 inches long and 3 inches wide. Transfer logs to the parchment paper and bake for about 35 minutes. Remove from oven and let cool for about 15 minutes.

6. Transfer the logs to a cutting board, and using a sharp knife, cut into 1/2 inch slices. Place the slices onto the baking sheet, and bake for 12 more minutes. Then, flip slices over and bake for 12 more minutes, until very crisp. Remove from oven, let cool, and then store in an airtight container for up to several weeks. Makes 35-40 biscotti.