A cup of tea and a little treat is a regular part of my evening routine. My favorite treat is the cranberry biscotti, but since I no longer office across the street from Whole Foods, the distributor of this yumminess, I rarely have them in the house. While this is far from a crisis, I have a little pang of disappointment when they're gone.
However, last week I remembered my friend Victoria had given me her Mother's recipe for an almond biscotti that was delicious, so I hunted it down and voila, I have a BETTER option!
I couldn't wait to share this with you!
Here's what you need:
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 3⁄4 cup almonds
- 3 eggs - 2 for the dough, 1 for egg white
- 3⁄4 cup sugar
- 1/3 cup melted butter
- 2 tsp vanilla
- 1⁄2 tsp almond extract
- 1 1/2 tsp grated orange rind
You can use slivered, whole, or chopped almonds in this recipe. Just realize whatever size you have in bowl, you'll be biting into in your biscotti. I like mine roughly chopped!
In large bowl, combine flour and baking powder; stir in almonds.
Whisk together eggs, sugar, butter, vanilla, almond extract and orange rind.
Stir in flour mixture until soft, sticky dough forms.
Transfer dough to lightly floured work surface; with hands, form into a ball. Divide in half; roll each into 12 inch long log. NOTE - because the dough is SO sticky, it's helpful to put a little water on your hands!
Transfer to un-greased baking sheet. Brush tops with egg white; bake in 350 degree oven for 20 minutes.
Remove from oven and let cool on sheet on rack for five minutes.
Transfer each log to cutting board; with sharp knife, cut diagonally into 3⁄4 inch thick slices. Stand cookies upright on baking sheet; bake for 20 to 25 minutes longer or until golden.
Remove biscotti to rack and let cool. Store in airtight container for up to two weeks. Makes about 24 cookies.
Enjoy with your favorite cup of tea or, if you must, coffee!