Italian Biscotti With Almonds
|Almonds||2 Cup (32 tbs), toasted|
|Eggs||6 , scrambled|
|Almond essence||1 Teaspoon|
|Vanilla extract||2 Teaspoon|
|Unbleached flour||4 Cup (64 tbs)|
|Coarse sugar||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
Preheat oven to 300 degrees F.
In a bowl, combine eggs, almond essence, and vanilla extract. Whisk well.
In a large bowl, combine flour, sugar, baking powder, and salt. Mix them well.
Using an electric mixture, gradually add egg mixture to the flour. Mix them well.
Add almonds to the mixture. Mix well.
Pour the mixture on a floured surface.
Roll it with your hands. Cut the rolled dough into 2.
Put each log of dough on a baking sheet.
Put in the oven and bake for 35 minutes.
Slice each baked log into small pieces.
Put the slices back in the oven for another 10 minutes.
Take them out from the oven. Flip once.
Put back in the oven for another 10 minutes.