In December of 1992 I pulled a page out of a magazine for these twice baked cookies called biscotti. This same page is in my recipe box even today. It’s getting a little…er…crunchy.
These are delicious and versatile. Take out the almonds, or not, and throw anything you want in; cranberries, chocolate chips… or replace 1/2 cup of flour with cocoa powder and make chocolate biscotti.
1 3/4 cup flour
1 tsp baking powder
1/2 cup whole unblanched almonds
1/2 cup sliced almonds
3/4 cup sugar
1/3 cup melted butter
1 tsp vanilla
1/2 tsp almond extract
1 egg white, beaten until frothy.
Mix the flour, baking powder and almonds in a large bowl. In a separate bowl, mix the eggs, sugar, butter, vanilla and almond extract. Stir into the dry mixture and stir until a dough forms. Divide dough in half and roll into 2 12-in logs. Bake at 350F for 20 minutes.
Let cool for about 5 minutes. Cut diagonally into 3/4 in slices. Stand cookies upright on baking sheet and bake for 20 to 25 minutes until golden.
Best with coffee or a latte.