I really can’t live in a house without biscotti. They are my go-to cookie and a welcome gift to friends and family . Thanks to the double bake, they store for weeks, even months in a closed glass container and travel well on airplanes and road trips.
1 1/2 cups whole, raw almonds
1 ¼ cup organic all purpose flour
1 ¼ cup organic soft whole wheat flour or spelt
1 1/4 cups organic granulated sugar
2 tsp baking powder
1/2 tsp salt
4 large eggs
3 tsp vanilla
The Finishing Touches:
1-3 tbsp flour (for rolling out logs)
1 tbsp organic granulated sugar
Preheat oven to 350 ° F.
To toast almonds, arrange on a baking sheet and bake for 5 minutes.
In a large bowl, combine flours, sugar, baking powder, and salt. Use a whisk to mix thoroughly.
Whisk eggs and vanilla in bowl of an electric mixer until frothy. Use the paddle attachment to mix in flour and sugar mixture. As soon as the dough clumps around the paddle, add toasted almonds and mix until just combined.
Dust countertop with flour. Line two large baking sheets with parchment paper.
Spoon out one quarter of the sticky dough, dust lightly with flour and working quickly, roll into a 8-10 inch log. Transfer log to baking sheet. Repeat 3 times.
Sprinkle sugar over logs with pinched fingers.
Bake for 30 minutes or until biscotti logs are golden and firm. Completely cool logs on a rack for at least 30 min. Using a serrated knife, cut crosswise into 3/4 inch wide slices. Arrange cut side down on baking sheets and return to 350 oven for 10-15 minutes or until golden-brown and crisp.