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Tuscan Almond Biscotti
From Dorothy McNett's recipes at www.dorothymcnett.com. Tuscany was the birthplace of biscotti, and this is one of the more typical tastes, using raw almonds. Makes about 16-20 biscotti. Serve with Vin Santo.
2 cups unbleached all purpose flour
Preheat oven to 350 degrees. In batter bowl, whisk together the flour, sugar, baking powder and salt. Add the almonds. In a small bowl, whisk the eggs with the vanilla and then add to the flour mixture. Blend well. Shape into 2 equal sized logs, about 9-10 inches long. Place on a silicone lined baking sheet. (or lightly grease a baking sheet if you do not have a silicone baking mat) Bake 25 minutes. Remove from oven and allow to cool about 5-6 minutes. Turn oven down to 325 degrees. Remove the logs to a cutting board and with a serrated knife, slice into 1/2 inch wide pieces, on the diagonal. Place cut side down on baking sheet. Bake 10 minutes. Turn each slice over and bake an additional 7-10 minutes or until nicely browned and crisp. Allow to cool completely. Wonderful to eat just as they are, or dip into a glass of vin santo for a wonderful Tuscan taste.
Recipe created 2012-09-30.