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Cinnamon-Almond Biscotti

Source of Recipe

Bon Appétit June 1996


List of Ingredients

3 large eggs
1 c sugar
1 tsp vanilla
3/4 tsp almond extract
3 c flour
1/2 c chopped toasted almonds
1 tsp cinnamon
3/4 tsp baking soda
1/4 tsp salt



Recipe

Preheat oven to 350°F. Grease 18x12x1" baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer until well blended. Mix flour, almonds, cinnamon, baking soda & salt in medium bowl. Gradually add to egg mixture, beating until blended (dough will be soft). Turn dough out onto floured surface & gather together. Roll dough between palms & work surface into 16" long log. (make 2 smaller logs if you can't fit it on your baking sheet). Transfer to prepared sheet. Flatten log to 1" thickness. Bake until light brown & cracked on top, about 30 minutes. Transfer sheet to rack. Cool log 10 minutes. Reduce oven temperature to 325°. Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4 to 1/3" thick slices. Arrange slices on their sides on baking sheets. Bake 10 minutes. Then remove sheets, flip all slices over & bake again, 10 minutes on the other side. Transfer to racks & cool (biscotti will harden while cooling). (Can be made ahead. Store airtight at least 1 week, freezes well too.) Makes about 36.