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Ingredients
- 3 lrg Large eggs
- 1 c. Sugar
- 1 tsp Vanilla extract
- 3/4 tsp Almond extract
- 3 c. All purpose flour
- 1/2 c. Toasted almonds, minced
- 1 tsp Grnd cinnamon
- 3/4 tsp Baking soda
- 1/4 tsp Salt
Directions
- Preheat oven to 350 F. Grease 18"x12"x1" baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with a paddle attachment. Beat till well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Gradually add in to egg mix, beating till blended (dough will be soft).
- Turn dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log. Transfer to prepared sheet.Flatten log to 1-inch thickness. Bake till light brown and cracked on top, about 30 min. Transfer sheet to rack; cold log 10 min.
- Reduce oven temperature to 325 F.
- Transfer hot log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4 - to 1/3 - inch thick slices. Arrange on baking sheets.
- Bake 10 min per side. Transfer to racks and cold. (biscotti will harden while cooling).
- Can be made ahead. Store airtight up to 1 week.
- Great with tea!
- 9.
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