Preparation:
Sift first 3 ingredients together in a small bowl. Beat butter and sugar together with an electric mixer until light and smooth; add eggs one at a time, then extracts. Stir in almonds and zest. Sift dry ingredients over egg mixture, then fold in until dough is just mixed.
Adjust oven rack to middle position and heat oven to 350F. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch and shape dough into two rough 13" by 2" log. Flatten the logs a bit until about 3/4-inch high. Position the logs about 3" apart on the cookie sheet.
Bake until loaves are golden and just beginning to crack on top, about 35 mins. Turn pan around once during baking.
Cool the loaves for 10 mins; lower oven temperature to 325øF. Cut each loaf diagonally into 3/8-inch slices with a serrated or bread knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut side up, and return them to the oven. Bake, turning over each cookie halfway through the second baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely.
Hint: When shaping dough and cutting slices it helps to visual the look of the finished product. - makes 3-4 dozen.
Especially good when eaten the same day but will keep for at least two weeks in an airtight container.
Note: You may substitute 2/3 cup blanched slivered almonds, toasted, coarsely chopped. |
