Almond Biscotti

  • 2  cups all purpose flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 Tsp Salt
  • 2 cups Sliced Almonds, finely chopped
  • 2/3 cups Granulated Sugar
  • 2 Eggs
  • 1/2 cup Light Olive Oil
  • 1 teaspoon Almond Extract
  • 1 teaspoon Orange Extract

  • 1. Preheat oven to 350 degrees Fahrenheit. Grease/spray 2 bread loaf pans.

    2. In medium bowl combine 1 3/4 cup of flour (save the last 1/4 c for the shaping), baking powder, baking soda, salt and finely chopped almonds.

    3. In large mixing bowl, beat sugar and eggs at medium speed until thick and pale in color; beat in oil and extracts. At low speed gradually beat in flour/almond mixture, a little at a time until well combined.

    4. Take the last 1/4 cup of flour and put spread it on a flat surface,, turn the dough out onto the flour. Knead the almond dough into the flour to make a soft dough. Shape into two 7 1/2 x 2 inch rolls. Spread rolls in to greased loaf pans.*

    5. Place pans on the upper rack of oven until lightly browned and very firm (about 20 minutes).

    6. Remove from oven; cool on cooling rack until just warm (15 minutes).

    7. With a serrated knife, cut 1/2 inch slices. Place slices cut sides up, close together, on an ungreased baking sheet, and place in the oven for another 12 minutes.

    8. Transfer to wire racks to cool.  Once cool store in a tightly covered container for up to 1 week.

    * For this, I put the equal loaves into the loaf pans, and covered the dough with a piece of plastic wrap, then stacked the other loaf pan on top of it to press it down a little to keep it even.  Then I used a spatula to scrape the sides a little.
    Also note, if you want to have chocolate dipped biscotti, do this after they have cooled a second time.