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Almond Biscotti #3

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  • 1 3/4 c Flour
  • 2 ts Baking powder
  • 3/4 c Whole unblanched almonds
  • 2 Eggs
  • 3/4 c Sugar
  • 1/3 c Butter; melted
  • 2 ts Vanilla
  • 1/2 ts Almond extract
  • 1 1/2 ts Grated orange rind
  • 1 Egg white; lightly beaten


In large bowl, combine flour, baking powder and almonds. In separate bowl, whisk together eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until soft, sticky dough forms. Transfer dough to lightly floured work surface; with hands, form into smooth ball. Divide dough in half; roll each into 12-inch long log. Transfer to ungreased baking sheet. Brush tops with egg white; bake in 350 F oven for 20 minutes. Remove from oven and let cool on pan on rack for 5 minutes. Transfer each log to cutting board; cut diagonally into 3/4 inch thick slices. Stand cookies upright on baking sheet(meaning the way they came out of the oven origionally); bake for 20 minutes longer or until golden. Let cool on rack. Biscotti can be stored in airtight container for up to 2 weeks.
Chocolate Chip Biscotti: Add 1/2 cup chocolate chips to flour mixture
Double Chocolate Biscotti: Reduce flour to 1 1/2 cups. Add 1/2 cup unsweetened cocoa powder to flour. Omit almonds and add 1/2 cup chocolate chips. Dissolve 1 tbsp instant coffee granules in vanilla. Omit almond extract and orange rind.
Hazelnut Biscotti: Substitute 3/4 whole hazelnuts for almonds. Omit almond extract
Recipe by: Canadina Living Magazine 92/12/01
Posted to MC-Recipe Digest V1 #1030 by Carol H <> on Jan 22, 1998