Italian Almond Biscotti
|Almonds||1⁄3 Cup (5.33 tbs), blanched|
|Almond extract||1 Teaspoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Cake flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
1. Preheat oven to 350°F. Spread almonds out on a small baking sheet. Place in oven and toast 6 to 8 minutes, or until golden. Remove and let cool; coarsely chop toasted almonds.
2. In a medium bowl, beat eggs with an electric mixer on high speed until fluffy. Gradually beat in almond extract and sugar until mixture is thick and lemon colored, scraping down side of bowl frequently. With a rubber spatula, fold in cake flour mixed with baking powder and salt just until thoroughly combined. Fold in chopped toasted almonds.
3. Grease a 10 x 4-inch strip down center of 2 cookie sheets. Spoon half of almond mixture down center of each cookie sheet to make a 3 x 10-inch log. Bake 30 minutes. Remove from oven; leave oven on.
4. Let cookies cool on sheets 3 to 5 minutes, or just until cool enough to handle. With a serrated knife, cut each log diagonally into 12 slices. Place slices, flat sides down, on cookie sheets and return to oven 5 minutes. Turn slices over and bake 5 to 7 minutes longer, or until golden on both sides. Remove to racks and let cool completely. Store in a tightly covered container.