Almond Biscotti

I’ve spent years improving on this recipe (whole grain biscotti and advanced biscotti), but this is a fine recipe and well worth baking.  It’s from an outstanding cookbook called “From Pantry to Table. Creative cooking from the well-stocked kitchen” by Marlena Spieler.

1.5 cups whole almonds                   1 tsp baking soda & a pinch of salt

2 cups flour                                      3 large eggs

1 cups sugar                                    1 tsp vanilla extract

• Bake whole almonds at 400 degrees for 10 minutes, empty into bowl & cool in refrigerator
• Combine flour, sugar, and salt
• Combine eggs and vanilla
• Make a well in dry ingredients, add eggs and vanilla and mix until it forms a dough.
• Chop nuts, add to dough (if a spoon won’t do it, use your hands).
• Let dough sit for 30 to 60 minutes
• Preheat oven to 300 F. Butter and flour 2 baking sheets
• Form a long, ¾ to 1 ½ inch high, 5-8 inch wide loaf on each baking sheet
• Bake 45-50 minutes
• Remove from cookie sheet onto cutting board with 2 spatulas
• Cut into ½ to ¾ inch wide slices

Put back on baking sheet and cook 35-50 minutes more, depending on how crunchy you like them. Store in a paper bag.