Gluten-Free or Regular Almond Biscotti
Notes
recipe adapted from Almond Biscotti Recipe from Italian Dessert Recipes
1/2 cup blanched silvered almonds, toasted
2/3 cup sugar
2 eggs
1 tsp. almond extract
1 tsp. baking powder
1/2 tsp. salt
1 3/4 cups all-purpose flour or gluten-free baking flour
Preheat oven to 350 ° F. Line baking sheet with parchment paper.
Sift together, the flour, baking powder and salt in a medium-size bowl. Set aside.
Using a mixer, beat the sugar and eggs for 3 to 4 minutes. Add the almond extract.
Slowly add the flour mix to the egg mixture, mixing just until combined.
Fold in the almonds.
Form the dough into a log shape, about 12 inches long and about 1 to 1 1/2 inches high.
Bake for 20 to 25 minutes or until log is firm and slightly golden brown.
Remove from the oven and cool for about 10 minutes.
Slice the log into 1/2 to 3/4 inch slices. Place slices back onto the baking sheet, cut side down.
Bake for about 10 minutes per side or until golden brown. Keep checking the biscotti for your level of crispness. The longer you bake it, the more crisp it will become and less chewy.
Remove from the oven and allow to cool.
Store in an airtight container.
