Biscotti

By catfish

A very hard almond biscotti good for dipping Found in the NY Times yars ago
From article: this style comes from Prato, a wool manufacturing town near Florence.

Ingredients

• 1 1/4 cups whole unblanched almonds
• 2 cups flour
• 1 cup sugar
• 1 tsp baking soda
• pinch of salt
• 3 eggs
• 1 tsp vanilla
• extra flour

Preparation

Step 1

heat oven to 350
place almonds on baking sheet and toastthem for 8-10 min until fragrant
remove from oven and cool

reduce oven to 300 degrees

cover baking sheet with aluminum foil and butter and flour it

Place flour, sugar, baking soda and salt in mixer and stir to combine
In another bowl lightly mix up eggs and vanilla

With the mixer on low mix in liquids
The mixture will cohere after a min o two. It will be messy and sticky

Beat in the nuts till broken up
turn the dough into a floured board
use as much flour as needed

turn the dough over 3 to 4 times to distribute nuts

Let dough rest a min

divide into 2 equal pieces and with foured hands elongate each puece onto floured pan to 2-3 inches by 12 inches long Leave some space between them

Bake 45-50 min until golden
Wait 5 min to cool and then cut them into 1/2 inch slices on the diagonal
put slices on baking sheet cut sides up and bake 35 min