I LOVE these dunked in a glass of white wine (I know I am sounding like a wino....but I do enjoy the "good things" in life when I can LOL). Last summer I started taking my extra produce and some baked goods to the farmers market on Saturday mornings...these cookies and my pesto bread were my best sellers. Oh, and my oldest daughter made $40 selling lemonade next to me at 25cents a glass. What a cutie :)
About 3 1/2 cups flour (unbleached) 1/2 tsp baking powder 1/4 tsp baking soda large pinch salt 1 1/2 cups sugar 3 extra large eggs (or just use 4 regular) 1/2 tsp vanilla extract 1 Tbsp lemon zest generous 1/2 cup chopped lemon basil 2/3 cups sliced almonds, toasted and ground
Preheat oven to 375. Buter and flour 2 baking sheets. In a mixing bowl combine 3 cups of the flour, baking powder, baking soda, salt, sugar, and stir to mix. Make a well and add the egg; beat them with a forkin the well. Ad vanilla, lemon basil and zest, and stir with a fork; begin mixing in with the flour mixture. When most of the flour is mixed in add the almonds and blend well. Usiong the remaining 1/2 cup of flour, flour a flat surface and your hands and turn the dough out onto the floured surface. Knead the dough togwether, it will be sticky. As you knead work in the remaining flour. The dough will be sticky, so use a little more flour if you must, and divide the dough into two pieces. Roll thm into 2 cylinders, about 2 1/2 inches in diameter. Place them on the prepared sheet. Bake in oven for 25 minutes. Remove them from the oven and reduce the temp to 300. Slice the rolls diagonally into slices 1/2 to 3/4 inches thick. Arrange on two bakingsheets and bake for 15 minutes more.
Cool the biscotti on racks. Pack them into tins with tight fitting lids. They are better the 2nd day after baking and will keep for a few weeks.
makes about 4 dozen
***if you have a teething baby these are wonderfull for them to chew on!!!! They won't crumble like other teething cookies..they rather absorb the drool and "melt" LOL
