Ingredients
-
2
-
1
-
1
-
1/8
-
3
-
2
-
1
-
1
-
1
-
-
-
-
-
-
Directions
Almond Biscotti,After many years of experimentation, I think these are the best biscotti I’ve ever made. They are nice and dry and crunchy the way real biscotti should be – they are not cookie-like like many you buy in the store these days. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping. Another great recipe from Alice Medrich.,This was the best biscotti dough ever. They often want to crumble while being sliced. This one was perfect and so easy to work with. Because of other reviews, I did add 1 tbls of olive oil to the egg mixture. They are delicious.,Excellent cookies! I am adding this recipe to my Christmas cookie list. Wonderful taste to these.
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Steps
|
1
Done
|
Preheat Oven to 300f. |
|
2
Done
|
Line 2 Baking Sheets With Parchment. |
|
3
Done
|
Combine Dry Ingredients and Set Aside. |
|
4
Done
|
Whisk the Eggs, Amaretto (if Using, or the Almond Extract and Rum), Vanilla and Anise Extracts in Your Mixer Until Well Blended. |
|
5
Done
|
Add the Dry Ingredients and Mix Until Combined. |
|
6
Done
|
Dough Should Be Thick and Sticky at This Point--Do not Worry, and Do not Add More Flour! |
|
7
Done
|
Scrape the Dough Out Onto a Parchment Lined Sheet Pan. |
|
8
Done
|
Flour Your Hands and Shape Into a Long Flat Loaf About 10 Inches Long and 5 Inches Wide. |
|
9
Done
|
This Will Be Kind of Messy, So Don't Worry About How Neat It Is, Just Try to Get It in That General Shape. |
|
10
Done
|
Bake Until Firm and Dry, About 50 Minutes. |
