“All Italian cookies are called biscotti, but these are what we think of as classic biscotti. Twice baked cookies, these are first baked in a log shape, then sliced and baked again until they are dry and very crunchy. They are meant to be dunked in coffee, tea, wine, Vin Santo (an Italian dessert wine) or what ever you like.” Nick Malgieri from Baking With Julia.
2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups unbleached almonds
3 large eggs
- In a large bowl whisk together dry ingredients
- Stir in almonds
- In a small bowl whisk together eggs and vanilla
4. Add the eggs to the flour mixture and combine thoroughly with a spatula or large spoon.
5. The dough will seem dry, but it will come together as it is kneaded. Turn the dough onto a floured surface and knead 1-2 minutes. Fold it over and turn it a quarter turn, then fold it again. Keep enough flour on your surface to prevent the dough from sticking to it. But don’t add too much flour which will make the dough too crumbly. Repeat for 1-2 minutes only.