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Adapted from Todd English’s book The Olives Table:

2 c. chopped almonds

3.5 c. all-purpose flour

1.5 tsp baking soda

1.5 tsp baking powder

1 tsp salt

1 stick* unsalted butter, softened

1.5 c. sugar

4 small or 3 large eggs at room temperature

3 tsp vanilla extract

(2 tsp almond extract: optional)

(dried cherries or cranberries: optional)

(walnuts: optional)

All ingredients should be at room temperature.

Preheat oven to 325 degrees and toast almonds for 15 minutes.

Combine dry ingredients.

Cream butter and sugar. Add eggs one at a time, beating well after each addition.

Mix wet mixture into dry.

Form into 4 logs, approximately 4″ x 12″.

Bake 30-35 minutes, till golden brown.

Let cool 5-10 mins.

Slice into individual biscotti shapes.

Bake 5 mins, then turn biscotti and bake on the other side for 5 mins.

*Butter amount can vary from none (just 1 Tbsp olive oil) to 2 sticks, depending on
desired consistency. 1 stick is recommended for a compromise between a cookie soft enough to eat and firm enough to hold up to dipping into coffee.

Dad usually toasts whole almonds and then chops them up in a food processor.


Written by orata

July 22, 2008 at 8:38 pm

Posted in recipes

Tagged with , , ,

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