Almond Biscotti

A biscotto is an Italian biscuit, or cracker, that is cooked twice. It is a biscotto, a biscuit, but also bis-cotto, or "twice/cooked." They can also be called cantucci, or their full name as biscotti di Prato.

They're crunchy, and a bit hard, but not so much that it hurts your teeth. The amount of eggs in the recipe allows for a certain kind of sponginess, of which the softness is baked out, creating an absorbent cookie that is perfect for dipping in coffee. For whatever reason, they're even better the next day.

They can also be flavored in about any manner, with pumpkin, dried cherries, chocolate, liqueurs and citrus zests. Extracts and different flours are applicable, such as using almond (this recipe), semolina, or just plain white flour. Just take into account the texture or flavor changes.

They are also be traditionally served after dessert, dipped in a glass of vin santo.

The sticky dough is rolled out into logs, and baked until there is an even, light brown color around the sides, the top is cracked and the middle is still soft to the touch. They will be undercooked, and there may even be a somewhat prominent line of batter in the middle.

You'll let the logs cool, and slice them into around pieces 3/4 of an inch wide with either a sharp chef's or serrated knife. Lay them on their sides, and bake for another 20 minutes or so, until there's a light browning on the edges and they are crisp to the touch.

Almond Biscotti:

• 1 1/3 cup of all-purpose flour

• 2/3 cup of almond flour

• 1/4 cup coarsely chopped almonds

• 2 large eggs

• 6 tbsp softened butter

• 2/3 cup of sugar

• 1/2 tsp almond extract

• 1 tsp vanilla extract

• 1/4 tsp salt

• 2 tsp baking powder

Preheat the oven to 375 F

Cream the butter, extracts, and sugar until combined and smooth. Add the salt, and baking powder, and mix again. Add the eggs, and 1/4 cup of almond flour. This prevents the mixture from appearing curdled, which prevents it from rising as much as it should. Add the rest of the flours, along with the almonds, and mix until combined, it will still be sticky. It is also a dough that doesn't not need to be kneaded. With floured hands, roll into 2 logs on a baking sheet with parchment paper, and bake for 20-25 minutes, until lightly browned on the sides and the center is still slightly soft. Let cool completely, and slice.

Lower the temperature to 350 F, and cook for 20 more minutes, until the edges are evenly golden brown.

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