Biscotti

I've been wanting to try my hand at biscotti for a long time. I finally borrowed the book Biscotti by Lou Seibert Pappas from the library. After perusing the different recipes, I decided to try the first one, Biscotti Toscani. It was very easy to make - not hard at all. Homemade tastes so much better than biscotti from a coffee house. Next, I'm going to try a chocolate dipped recipe. I know what I will be making for my holiday baking this year!


Biscotti Toscani

Ingredients
1/2 cup whole almonds (I substituted sliced almonds)
1/3 cup butter
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1/4 tsp almond extract
2 tsp grated orange zest
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/8 tsp nutmeg
1/4 tsp salt

1. Place nuts in a shallow pan and bake in preheated 325 degree oven until golden brown, about 8-10 minutes. Let cool.
2. In a mixing bowl cream butter & sugar until light and fluffy. Beat in eggs, vanilla, almond extract & orange zest.
3. In a bowl combine the flour, baking powder, nutmeg & salt. Add to the creamed mixture, mixing until blended. Cut almonds into halves or thirds and fold in. (I substituted the sliced almonds).
4. Divide dough in half. (Dough will be sticky - used floured hands.) Place on a greased & floured baking sheet (I used a slightly floured Pampered Chef round stone) and form into two logs about 1/2" thick, 1 1/2" wide and 12" long, spacing them at least 2" apart.
5. Bake in the middle of preheated 325 degree oven for 25 minutes or until a light golden brown. Transfer from the baking sheet to a rack. Let cool 5 minutes.6. Place on a cutting board. With a serrated knife slice diagonally at a 45 degree angle about 1/2" thick. Lay the slices flat on the baking sheet and return to the oven for 10 minutes, turning them over once, to dry slightly. Let cool on a rack. Store in a tightly covered container.

Makes 3 1/2 dozen (or so) biscotti