Almond Biscotti

Almond Biscotti Recipe:

3/4 cup (110 grams) blanched wholealmonds

2/3 cup (135 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract 

1 teaspoon baking powder

1/4 teaspoon salt

1 3/4 cups (230 grams) all-purpose flour

Note: 

This is actually the recipe for a Chocolate Almond Biscotti . Since I only want to make 20 pcs (or less) of it, I followed the ingredients above. The original Almond Biscotti Recipe from the same site would yield to around 40pcs. (Joyof baking.com)

 Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.

Line a baking sheet with parchment paper.

In bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined.

 Fold in the chopped almonds.

Transfer the dough into a well floured counter and roll into a log shape, about 12 inches long and 3 1/2 inches wide. You may have to flour your hands to from the log as the dough is quite sticky.

Place on your baking sheet

Bake fro about 20 minutes or until firm to the touch

Remove from the oven and let cool on a wire rack fro 10 minutes

Reduce oven temperature to 325 degrees F (165 degrees C)

Transfer the log to a cutting board and cut into about 1/2inch slices, on the diagonal

Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes, turn slices over,bake for another 8-10 minutes or until golden brown.

Remove from the oven and let cool