Biscotti
2 cups of flour
1 cup of almonds
1 ¼ cups of sugar
3 eggs, beaten
1 egg, beaten (for egg wash)
½ teaspoon of almond extract
1/2 teaspoon of cinnamon
1 teaspoon of baking powder
¼ teaspoon of salt
1 tablespoon of olive oil
Pre-heat oven to 350 degrees. In a large bowl, mix the dry ingredients. Make a well in the center and add eggs, oil, and almond extract. Stir and mix by hand until a ball forms. Roll into a log about 12 inches long. Place log on greased baking sheet and flatten out until about 1 inch thick. Brush with egg wash. Bake for 30 minutes (15 min. on lower 1/3 of oven then last 15 min. on top 1/3 of oven) and remove. When cool enough to handle, slice loaf crosswise with serrated knife into ¾ inch slices. Return biscotti to the pan, side up and bake for an additional 10 minutes. Cool and serve. Can store in cookie jar for up to 3 weeks, if you think they will last that long.
Larry’s tips: If mixture is too dry to form log, add a few drops of water. Cooled biscotti can be dipped in chocolate and crushed almonds to fancy them up.