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An easy recipe.... but to be decadent dip them 1/2 way in melted chocolat!
for a 350 degree oven (no fire)
3 large eggs
3/4 cup honey
1 cup sugar
3/4 t vanilla extract
1/2 t almond extract
pinch of salt
10 ounces whole blanched almonds
2 1/2 to 3 cups of unbleached flour
whisk eggs in mixer with honey, sugar, salt and extracts until thoroughly blended, about 2 minutes
stir in almonds with wooden spoon and gradually incorporate flour
flour hands and divide the soft sticky dough into 4 pieces forming logs and placing on a non stick baking sheet. They are about 3 x 11 inch logs, but they flatten out a bit into the biscotti.
Bake until dough is an even golden brown, about 20 to 30 minutes. Remove and cool for 10 minutes, then slice into 1/2 inch pieces. Stand upright on baking sheet and return to the oven until a deep golden brown, about 10 minutes longer.
Cool and store (or freeze) in a tight container or zip-loc...... pull out a couple for an easy & tasty treat!
for a 350 degree oven (no fire)
3 large eggs
3/4 cup honey
1 cup sugar
3/4 t vanilla extract
1/2 t almond extract
pinch of salt
10 ounces whole blanched almonds
2 1/2 to 3 cups of unbleached flour
whisk eggs in mixer with honey, sugar, salt and extracts until thoroughly blended, about 2 minutes
stir in almonds with wooden spoon and gradually incorporate flour
flour hands and divide the soft sticky dough into 4 pieces forming logs and placing on a non stick baking sheet. They are about 3 x 11 inch logs, but they flatten out a bit into the biscotti.
Bake until dough is an even golden brown, about 20 to 30 minutes. Remove and cool for 10 minutes, then slice into 1/2 inch pieces. Stand upright on baking sheet and return to the oven until a deep golden brown, about 10 minutes longer.
Cool and store (or freeze) in a tight container or zip-loc...... pull out a couple for an easy & tasty treat!
...enjoy every sandwich!
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