Almond Biscotti

Ingredients

3 eggs + 1 egg yolk

1 c. sugar

2 tsp. vanilla extract

1/2 tsp. almond extract

2 c. flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

Pinch of salt

3/4 Ib. whole unblanched almonds

1/4 lb. ground almonds (best ground in a food processor)

Directions

Preheat oven to 350°.

Mix with a mixer: the eggs, yolk and sugar for 1 minute.

Add the vanilla and almond extract and beat 1 minute more.

Mix the flour, baking powder, baking soda and salt.

Mix in all the almonds. This is when the dough becomes very heavy and sticky.

Turn the dough out onto a lightly floured board. Divide it in two. Using your hands, form 2 logs about 2 1/2 inches wide)

Place on a greased cookie sheet and bake in oven for 20 to 25 minutes, or until golden and firm to the touch. Remove from the oven and cool slightly.

Reduce oven temperature to 325°. Cut each log into bars about 1 1/2 inches thick and turn them on their sides. Bake in the oven once more for 10 to 20 minutes, or until they are golden brown. Remove from the oven and allow to cool on the cookie sheet.

Store the biscotti in a tin lined with waxed paper. They keep well for a long time. Makes 2 dozen. Recipe doubles and triples well. Enjoy dipping the biscotti in hot coffee or tea.

Notes

If the dough is difficult to work into logs by hand, use a spoon.