Ingredients: 3 teaspoons almond extract,2 teaspoons baking powder,1/2 cup brown sugar,1/2 cup brown sugar,4 large eggs,3 cups all-purpose flour,1 teaspoon salt,1 cup sugar,2 cups whole almonds, toasted
Instructions:
- Preheat oven to 350 degrees.In a large mixing bowl, whisk together flour, 1 cup sugar, brown sugar, baking powder, and salt. Stir in almonds.In a small bowl, whisk together eggs and almond extract; stir into flour mixture. (Dough will appear very dry but will come together when kneaded.) If the dough will just not stick together, add water one tablespoon at a time until the dough just stays together.The dough will be very sticky, so have your surfaced floured and baking sheet ready before you start to knead the dough.
- Transfer dough to a floured work surface; knead until smooth.Divide dough in half; shape into two logs, each about 1 inches high and 2 inches wide. The logs will spread out a little, so keep this in mind.
- Place on a parchment lined baking sheet (or silicone mats), and sprinkle with 1 extra teaspoon sugar.
- Bake the logs until they are puffed and outside is firm (the tops may crack), about 30 minutes.
- Transfer to a wire rack to cool completely, about 2 hours.Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick.
- Lay slices on two parchment-lined baking sheets.
- Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total.Cool completely before serving or storing.
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