Back in 2008, I went to Italy for a few weeks. It was such a wonderful trip and one of the things I enjoyed the most was sitting at a sidewalk café and having an espresso and biscotti. I would love to go back to Italy someday, but in the meantime, I decided to make some biscotti and daydream.
Yield: About 3 Dozen
3 1/4 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
10 tablespoons unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
1 1/2 teaspoons almond extract
1 cups sliced almonds, toasted
1 large egg white
Position rack in center of oven and preheat to 350 degrees F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla and almond extract in large bowl. Add flour mixture to egg mixture and stir with a wooden spoon until well blended. Mix in almonds.
Divide dough in half. Using floured hands, shape each dough half into a 13 inch long and 3 inch wide (approximately) log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg while in small bowl until foamy and brush over top and sides of each dough log.
Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on wire rack about 25 minutes. Maintain oven temperature.
Transfer logs to cutting board, discard parchment paper. Using a serrated knife, cut logs on diagonal into 1/2 inch wide slices. Arrange slices, cut side down on same backing sheet. Return to oven. Bake 12 minutes. Turn biscotti over, bake until just beginning to color, about 8 minutes. Transfer to rack and cool. Store in airtight container at room temperature.
Put on an Italian CD, sit back and enjoy with a latte!