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
- 1 (7 ounce) package almond paste
- 13/4 cups all-purpose flour
- 1/2 cup
- 1/2 cup (1 stick) cold butter, cut into small pieces
teaspoon baking powder
- 1/4 teaspoon salt
- 4 egg whites (large eggs)
teaspoon vanilla extract
- 1 cup slivered almonds
- Heat oven to 325 degrees F with oven rack in center. Take 2 large cookie sheets
and stack one inside the other (the double sheets help prevent biscotti from burning).
Line top cookie sheet with parchment paper, or lightly grease.
- Grate almond paste on large-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 small crumbs.
- In a large bowl beat egg whites with vanilla extract until just frothy.
- Add food processor mixture, plus the slivered almonds to the beaten egg whites.
Mix with a large spoon until dough holds together. Turn out on a lightly floured
- Roll dough into a 2-inch-thick log. Divide in two. Roll each piece into a log
about 10 inches long. Flatten gently with hands until 1/2 to 3/4 inch thick. Using
spatula, transfer dough to cookie sheet, spacing pieces at least 3 inches apart.
- Bake for 35 minutes until golden and firm. Put doubled-up cookie sheets, with biscotti
still on them, on wire rack to cool (about 1 hour).
- When completely cool, slice 3/4-inch diagonal pieces, using a serrated knife.
Return the pieces to cookie sheets, cut side down (you may need to do this in two
- Bake for 25 minutes at 325 degrees F, or until slightly golden. (For softer
textured biscotti bake 2 or 3 minutes less; for drier biscotti bake 2 or 3 minutes
- Cool completely.
- Store in airtight container or wax paper.
Makes 22 biscotti.