almond biscotti

Mmmmm. Biscotti. One of my all time favorite treats. I love it with coffee for breakfast or dessert. It's so versatile. I've wanted to make it for a while, but was patiently awaiting the arrival of my new (and quite possibly favorite) cookbook, Chewy Gooey Crispy Crunch Melt-In-Your-Mouth Cookies by Alice Medrich. Do any of you own it? Because you should. How can you not like a cookbook that is solely devoted to cookies? Literally every last recipe sounds heavenly.

Almond Biscotti from Chewy Gooey Crispy Crunch Melt-In-Your-Mouth Cookies

Ingredients

2 c unbleached all-purpose flour
1 c sugar
1 1/4 t baking powder
1/8 t salt
3 large eggs
2 T amaretto liqueur or 2 T rum with 1 t almond extract
1 t pure vanilla extract
1 c whole almonds, toasted, and coarsely chopped

Directions

Preheat oven to 300 degrees. Line a cookie sheet with parchment paper.

Combine flour, sugar, baking powder, and salt in a bowl and mix together thoroughly. In a separate larger bowl, whisk the eggs, amaretto, and vanilla until well blended. Stir in the flour mixture and then the almonds. The dough will be thick and sticky. Scrape dough onto the cookie sheet. We your hands and form the dough into a long flat loaf about 12 inches by 4 inches.

Bake for about 50 minutes, until firm and dry. Rotate the pan half way through to ensure even baking. Set the pan on a cooling rack for 15 minutes and leave the oven on. Transfer the loaf to a cutting board (removing the parchment paper) and cut the loaf into slices 1/2 to 3/4 inch wide. Transfer the slices to the unlined baking sheet at least 1/2 inch apart. Toast for 40-50 minutes, until golden brown, rotating the pan half way through to ensure even baking.


Enjoy with coffee or alone. YUM.