I was shocked that this was one of the first cookies to disappear when I brought a plate of about 5 different kinds to work. I mean, yeah, it’s good, but I would never choose a non-chocolate cookie first! I guess diversity in cookie preferences is good.
For some reason I was really dreading making biscotti because I’d built it up in my head to be an exhausting, labor intensive process. Um, no. They do have to be baked twice but I think they’re definitely easier than cupcakes or pie.
You just shape them into logs (and they don’t have to be perfect…mine obviously weren’t!)…
bake said logs…
(may have over-edited this photo a little bit…whoops)
and then slice.
Then they go back into the oven for about 20 minutes, or until they’re nice and crisp. Then you let them cool and, if you’re giving them as gifts (which i was), you pack them into bags.
By the way, my real-life handwriting is not cute like that. (warning, total nerd alert) I googled “cute handwriting font,” found an alphabet, and did my best to copy the letters. Yep, I really did.
This weekend is kind of a big deal for me. In 24 hours I will be getting ready to start my first ultramarathon. 50K (31 miles) of fun…and I have to finish it in under 9 hours. It’s also supposed to be raining the whole time. Glorious. And THEN on Sunday morning I fly back to Portland for a few days!
(adapted from My Kitchen Snippets)
2 cups of flour
1/4 tsp baking soda
1 cup sugar
1/8 tsp salt
½ tsp almond extract
1 cup whole almonds – toasted in the oven for about 10 minutes
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat.
Combine flour, salt and baking soda together.
Whisk the eggs and sugar until well combined. Stir in the almond extract.
Gradually stir the flour mixture into the egg and sugar mixture until dough forms. Stir in the almonds.
Flour your hands, and divide the dough into half. Shape each half of dough into a log.
Place the logs to the prepared baking sheet, spacing them about 3 inches apart, and bake for 35-40 minutes, or until firm to the touch and lightly brown.
Remove from oven and let the pan cool on a wire rack for about 10 minutes.
Transfer the logs to a cutting board and use a serrated knife to slice each log into 1/2 inch thick slices.
Put the slices on a baking sheet. Bake for 10 minutes, turn slices over, and bake another 10 minutes or until lightly brown and crispy. Remove from oven and let cool, then store in an airtight container.