Preheat oven to 350F
Lightly toast almonds on baking sheet for 10 minutes. Allow to cool.
Whisk together eggs, sugar and vanilla until sugar dissolves.
In a separate bowl, stir together flour, baking powder, zest, cinnamon and salt. Add to egg mixture and stir in. Stir in almonds.
Divide dough in half and roll each into a log shape on lightly floured surface. Logs should be about 15 inch long and 3 inches wide (it will spread while baking). Place each cookie log on a greased or parchment-lined baking sheet and press down with the heal of your hand to flatten.
Brush tops of the biscotti dough with egg wash and bake for 35 minutes, rotating pan in the oven halfway through baking. Remove from heat and allow to cool for 15 minutes.
Reduce oven temperature to 325F.
Biscotti is easiest to slice while warm. Using a chef's knife, slice biscotti on an angle into 1/2-inch slices. Place face down on an ungreased baking sheet. Return cookies to oven for 20 minutes, or until they just start to colour a bit on the edges. They will feel soft when they come out of the oven, but will harden as they cool.
Very tasti dipped in coffee or tea.
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