A friend of mine once told me that there's nothing like a homemade biscotti. Until now, I have only had those store bought, cellophane covered ones. Naturally, I thought they were supposed to be dry as a bone, cardboard-like,and supposed to hurt the roof of your mouth when you bite into them. I've got news for you! They aren't supposed to taste like that. Nope, not homemade ones.
Homemade ones have so much flavor and are satisfyingly dense, but not to the point where they will cause you pain. I suggest making a double batch not only because it is time intensive, but because they will disappear way before they are completely cool. Enjoy these with your morning coffee, as a mid-morning snack, as an afternoon snack, a midnight snack, or a light dessert. Be aware, though; if you're not careful, it can quickly become a heavy dessert =).
Almond Biscotti adapted from Smitten Kitchen
Note: I omitted the orange liquer. Mainly because I haven't cooked with any kind of liquer before and I wasn't sure I was ready for such an investment. I just used the juice from the orange where I got my zest instead.
3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
1 tablespoon orange liqueur
1 tablespoon orange zest
1 cup whole almonds, toasted, coarsely chopped or sliced almonds
1 large egg white for the wash
1. Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract, orange liquer and zest in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
2. Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
3. Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
4. Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.