Guilt-free Almond Biscotti
Sweet twice-baked cookies deliver a satisfying crunch
without using butter, oil
Giorgio Celmo
The dough can be sticky, so lightly flour your hands or coat
them with cooking spray before shaping it into logs. Making the logs as uniform
as possible ensures even baking
Ingredients:
• 21/2 cups all-purpose flour (spooned and levelled)
• 1 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 3 large eggs, lightly beaten
• 1 tablespoon pure vanilla extract
• 1 cup slivered almonds, toasted
Directions:
Preheat oven to 350 degrees. In a large bowl, whisk together
flour, sugar, baking powder and salt. Using an electric mixer, beat in eggs and
vanilla until combined. Add almonds and beat until combined.
Divide dough in half
and transfer to a parchment-lined rimmed baking sheet. Form each half into a
21/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly
when pressed, about 20 minutes to 25 minutes, rotating sheet halfway through.
Let cool on sheet on a wire rack, about 20 minutes.
With a serrated
knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side
down, on two parchment-lined rimmed baking sheets. Bake until biscotti are
crisp and golden, about 15 minutes, rotating sheets and flipping biscotti
halfway through. Let cool on sheets on wire racks. (Store in an airtight
container, up to 2 days, or freeze, up to 3 months.)
Makes about 40.
