Tuscan Almond Biscotti

"Although we tend to think of biscotti as the type of cookies that are first baked as a log, then sliced and re-baked, the word refers to cookies in general in Italian. These classic Tuscan biscotti are seen all over Italy. Though the cinnamon is an optional flavoring, they are always made with almonds. Try hazelnuts or even walnuts for a change of pace", Nick Malgieri

Makes 6 dozen biscotti

2 cups all-purpose flour
2/3 cups sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 2/3 cups whole unblanched almonds
3 large eggs

Method

Set a rack in the middle level of the oven and preheat to 350° F (180° C). Cover 2 baking sheets or jelly roll pans with parchment or foil.

In a large bowl stir together the dry ingredients, then stir in the almonds. Make a well in the center of the dry ingredients and add the eggs. Use a rubber spatula to beat the eggs to break them up, then gradually draw the dry ingredients into the liquid to make a stiff dough.

Scrape the dough to a lightly floured work surface and roll the dough under the palms of your hands to make a thick cylinder. Cut the dough in half and roll each again to a log about 12 inches (30 cm) long. Transfer the logs to one of the prepared pans spacing them well apart from each other and from the sides of the pan. Bake the logs until they are risen, spread and a deep golden color, about 30 minutes. Make sure they feel firm when pressed with a fingertip before removing them from the oven.

Slide the paper from the pan to a rack. Leave the oven on and reposition the racks to divide the oven in thirds.

After the logs have cooled completely use a sharp serrated knife to slice them every 1/3 inch (7 mm). Place the slices, cut-side-down, on the prepared pans. Bake the biscotti for about 15-20 minutes, or until they are a light golden color all over. Cool on a rack. Store the cooled biscotti in a tin or plastic container with a tight fitting cover.

Hint

Neatness and uniformity count for biscotti. Try to make cookies all the same size, they always look neater and more appetizing.