Almond Biscotti

Ingredients:

• 1 1/4 cups whole almonds
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 large egg white beaten with pinch salt
• 1 cup sugar
• 4 tablespoons unsalted butter
• 1 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract

Instructions:

1. Toast almonds: preheat oven to 350°F, line a cookie sheet OR a baking pan with aluminum foil, cover with almonds making sure they’re in one layer and toast for ~10 minutes, until fragrant. Stir them a little bit in the half time of toasting.
2. In the meantime prepare baking sheet and parchment paper for biscotti – grease baking sheet, using a pencil draw two 8 by 3-inch rectangles on parchment paper and place the parchment on the baking sheet, ink side down.
3. Once almonds are toasted, take them out from the oven and adjust its temperature to 325°F.
4. Place 1 cup of almonds in food processor and chop coarsely (8-10 pulses). Transfer to a small bowl and set aside.
5. Process remaining 1/4 cups of almonds until finely ground (~45 seconds).
6. Add flour , baking powder and salt – process until combined. Scrape sides and bottom if needed.
7. Transfer almond-flour mixture to a medium bowl.
8. Melt the butter and set aside.
9. Add 2 eggs to the food processor bowl, process until light in color and almost doubled in volume (~3 minutes).
10. Keep processor running and slowly add sugar. Process for additional ~15 seconds, until it is thoroughly combined.
11. Stop the food processor. Add melted butter, almond and vanilla extract and process until combined (~10 seconds).
12. Remove the processing blade from the food processor’s bowl OR transfer mixture to a separate bowl.
13. Sprinkle half of almond-flour mixture over the egg mixture and gently fold (using spatula or wooden spoon) until just combined.
14. Add remaining flour and chopped almonds. Gently fold again, until just combined.
15. Divide batter in half.
16. Place each half on prepared parchment paper (on a rectangle area) and using floured hands shape it within the drawn lines.
17. Using remaining drops of butter and rubber spatula smooth tops and sides of rectangles. If you don’t have enough butter to do that, melt additional 1 teaspoon of it.
18. Brush tops of rectangles with the egg white.
19. Transfer to the oven and bake until golden and just beginning to crack on the top – 25 to 30 minutes. Rotate the pan halfway through.
20. Cool baked loaves on baking sheet for ~30 minutes.
21. Using serrated knife and cutting board, slice each loaf into 1/2-inch-thick slices. Do not press and use sawing motion when slicing, as the loafs are quite fragile.
22. Lay slices cut side down on a wire rack set in rimmed baking sheet and bake until golden brown on both sides for ~35 minutes. Flip slices halfway through baking.
23. Let cool completely and enjoy!

Yield: ~30 biscottis

Nutritional Info (per 1 biscotti): Cal 106, Prot 3g, Carb 13g, Fat 5g, Fiber 0.9g