Tis the season to get your baking on. Whether you started your sugar cookies and Nanaimo bars back in October or you’re just now getting into the swing of seasonal traditions, this time in the kitchen can be a lot of fun, especially if you have young helpers giving you a hand. Besides, your home will smell amazing.
This almond biscotti is wonderfully crunchy and not to sweet. It’s great for dunking in coffee, tea, milk or hot chocolate. It’s also a nice dessert after a rich meal.
2 cups unbleached flour
1 cup sugar
1 teaspoon baking powder
3 large eggs
2 tablespoons Amaretto (optional)
1 teaspoon vanilla
½ teaspoon of almond extract (if not using Amaretto)
1 cup slivered almonds, toasted
Preheat oven to 300 °F. Line a baking sheet with parchment paper. Mix flour, sugar, baking powder and toasted almonds; set aside. Using a mixer, beat the eggs, vanilla and Amaretto (or almond extract) until well blended. Add the dry ingredients and mix thoroughly.
Divide the dough in half and, on the parchment paper, form each half into a log. Bake until firm, about 30 to 40 minutes. Let the logs cool on a rack.
Using a sharp, serrated knife, cut into ½-inch slices. Lay the slices on the baking sheet and bake for 10 to15 minutes; turn them over, then bake for another 10 minutes or until golden and firm to the touch.
Optional: Dip one end in melted chocolate.