Almond Biscotti: Quaresimale
- 1 cup white sugar
- 1 cup brown sugar
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon cinnamon
- 3 tablespoons soft unsalted butter
- 3 cups whole almonds (skin on)
- 2 beaten eggs
- 3 tablespoons pure vanilla
- 1 beaten egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 350 degrees F.
Put dough on a floured surface. Cut in half. Roll each piece into a log. Place on parchment-lined cookie sheet. Flatten each log slightly with palm of the hand. Lightly brush the top of each log with egg wash.
Bake for 25 minutes or until firm to touch. Remove from oven. Cut dough diagonally into biscotti. For harder biscotti, return to 300 degree F oven until sufficiently dry.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Scialo Brothers Bakery, Providence, RI