which I've shared previously. But there are times, I hate to admit, when chocolate is a little too much early in the morning. My 3-year-old now wants to eat just what I'm eating, and I do not feel like parent-of-the-year when she's enjoying an 8am chocolate cookie. These almond biscotti are not exactly health food, but they aren't so bad for you either. Unlike our chocolate hazelnut biscotti, there is no butter (and no oil either).
adapted from joyofbaking.com
- 3/4 cup whole almonds
- 3 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 2 cups all-purpose flour
- 3/4 cup granulated white sugar
- 1 tsp baking powder
1. Preheat oven to 350 F. Place the almonds on a baking sheet and bake for about 8-10 minutes, until toasted and fragrant. Let cool, and then chop coarsely.
- 1/4 tsp salt
2. Reduce the oven temperature to 300 F, and line a baking sheet with parchment paper.
3. In a small bowl, whisk together the eggs with the extracts.
4. In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the almonds, and then add the eggs and combine until a dough forms. (If it seems very dry, add just a few drops of water until dough comes together.)
5. Divide the dough in half, and on a floured board, roll each half into a log about 7 inches long and 3 inches wide. Transfer logs to the parchment paper and bake for about 35 minutes. Remove from oven and let cool for about 15 minutes.
6. Transfer the logs to a cutting board, and using a sharp knife, cut into 1/2 inch slices. Place the slices onto the baking sheet, and bake for 12 more minutes. Then, flip slices over and bake for 12 more minutes, until very crisp. Remove from oven, let cool, and then store in an airtight container for up to several weeks. Makes 35-40 biscotti.