Recipe for cooking double almond biscotti

Desserts to Go with Coffee and Tea :: Biscotti

Double Almond Biscotti

Recipe developer Pam Simmons says the recipe was developed by her test kitchen in response to consumer requests — but it soon became a favorite in her own office.

1 (7 ounce) pkg. almond paste
13/4 c. flour
1/2 c. sugar
1/2 c. (1 stick) cold butter, cut into sm. pieces
1 tsp. baking powder
1/4 tsp. salt
4 egg whites (lrg. eggs)
1/2 tsp. vanilla extract or flavoring
1 c. slivered almonds

Preheat oven to 325 degrees F with oven rack in center. Take 2 lrg. baking sheets and stack one inside the other (the double sheets help prevent biscotti from burning). Line top baking sheet with parchment paper, or lightly grease.

Grate almond paste on lrg.-hole side of grater.

Fit food processor with metal blade. Add grated almond paste, flour, sugar, butter, baking powder and salt. Pulse until mixture has texture of sm. crumbs.

In a lrg. bowl beat egg whites with vanilla extract or flavoring until just frothy.

Add food processor mixture, plus the slivered almonds to the beaten egg whites. Mix with a lrg. spoon until dough holds together. Turn out on a lightly floured counter.

Roll dough into a 2-in.-thick log. Divide in two. Roll each piece into a log about 10 in.es long. Flatten gently with hands until 1/2 to 3/4 in. thick. Using spatula, transfer dough to baking sheet, spacing pieces at least 3 in.es apart. Bake 35 mins. until golden and firm. Put doubled-up baking sheets, with biscotti still on them, on wire rack to cool (about 1 hour).

When completely cool, slice 3/4-in. diagonal pieces, using a serrated knife. Return the pieces to baking sheets, cut side down (you may need to do this in two batches). Bake for 25 mins. at 325 degrees F, or until slightly golden. (For softer textured biscotti bake 2 or 3 mins. less; for drier biscotti bake 2 or 3 mins. more).

Cool completely. Store in airtight container or wax paper.

Makes approximately 22 biscotti.