ALMOND BISCOTTI Makes about 3 dozen
Return to menu	Next pastry recipe
1 1/2 cups whole almonds, skin on Heat the oven to 350 degrees and toast the almonds on a baking sheet for 10 to 15 minutes, until they emit a nutty aroma but haven't turned dark brown inside. Let cool. 2 3/4 cups unbleached all-purpose flour 1 2/3 cups sugar 1/2 tsp. Salt 1 tsp. baking powder 1. tsp. aniseed Grated zest of 1 lemon, 1 lime, and 1 orange Put the flour, sugar, salt, baking powder, aniseed, and grated zests into the bowl of an electric mixer fitted with a paddle and combine on medium-low speed. 3 large eggs plus 3 egg yolks 1 tsp. vanilla extract In a separate bowl, lightly beat together the eggs, egg yolks, and vanilla extract with a whisk. With the mixer running, pour the egg mixture into the mixing bowl. When the egg mixture is almost completely incorporated, reduce the speed to low, add the almonds and mix just until the dough comes together. Do not over mix. Dump the dough onto a lightly floured work surface, and knead in by hand any remaining dry ingredients from the bottom of the bowl. Divide the dough into three equal parts. With floured hands, roll each part into a log about 10 in. long and 2 in. in diameter. Place the logs 4 in. apart on greased or parchment-lined baking sheets. Bake the logs at 350 degrees for about 45 minutes, until they're light brown but still soft. Remove the baking sheet from the oven and reduce the oven temp to 300 degrees. Let the logs cool on the baking sheet for at least 10 minutes before slicing. Cut the logs on a slight diagonal into 3/4-in.-thick biscotti. Place the biscotti flat on the baking sheet and dry them in the oven for 10 to 15 minutes, until the biscotti offer resistance when pressed, but the cut side hasn't begun to darken. Transfer the biscotti to a rack to cool. Store them at room temperature in airtight containers, or wrap them well and put them in the freezer. From "Fine Cooking" magazine