Traditional Almond biscotti (twice baked) are a staple of any Italian bakery. There are as many variations on Biscotti as there are bakeries and moms making them. Without giving away my personal trade secret Biscotti I am going to help out with a traditional recipe that you might find in any coffee shop in a plastic wrapper only these are 1000 times better because you made them!!!!!
3 1/4 C Flour
2/3 C Sugar
1/4 Tsp Salt
1 Tsp Baking Powder
12 Tbsp Cold unsalted butter
3 Large Eggs
Zest from one orange (chopped fine)
2 Tsp Almond Extract (or Vanilla if you do not have Almond)
1 C whole blanched Almonds
Combine all dry ingredients in a large bowl. Except Almonds
"cut" in butter to dry to form a cornmeal consistency (do this as fast as possible once butter starts to melt it will get pasty and nobody wants that)
Wisk egg orange zest and extract until combined.
Add to dry and mix to form dough. Add Almonds just to incorporate
Knead dough on a lightly floured surface, folding dough over itself 4 or 5 times. Wrap in plastic and chill for about 60 minutes
Remove from refer and divide dough in half
Roll each half into a log about 14 inches long
Place onto parchment line baking sheets pressing down slightly to form a biscotti shape.
Bake in a preheated 350 oven 20 to 25 minutes until just turning brown
Cool for 5 minutes. and then slice on a bias about 1/2 to 3/4 inch thick
Return slices to baking sheet and bake again for 5 to 10 minutes until browned a little more.
Let cool and dip into chocolate or just brew up a great espresso and dip cookies plain.
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