Biscotti...

This is something I really have wanted to make for a while. I always have seen Biscotti at random coffee shops every now and then- chocolate, plain, almond, ect - but have never had any home made versions. I think biscotti have a bad wrap of being hard and very dry, but I can assure you that these Almond and Orange flavored ones fall into neither category. Crunchy and flavorful, you will soon find these little biscuits beside your coffee mug or in your coat pocket for those long dog walks.

P.S....this recipe is via the Smitten Kitchen, an awesome site!

Almond Biscotti

-Courtesy Smitten Kitchen

3 and 1/4 c. flour

1 TBS. baking powder

1/3 tsp salt

1 and 1/2 c. sugar

10 TBS or 1 and 1/4 sticks butter, melted (unsalted)

3 large eggs

1 TBS vanilla extract

1 TBS orange liqueur

1 TBS orange zest

1 c. whole almonds, toasted and chopped

1 large egg white

Preparation-

Sift the dry ingredients together and set aside. Combine melted butter, sugar, eggs, vanilla, liqueur, and zest. Add the dry ingredients into the wet and combine until mixed, making sure not to over mix the dough. Divide dough into two balls, and on a floured surface, shape two logs. The logs should be about 13-14 inches long and about 3 inches wide. Place the two logs onto a baking sheet lined with parchment paper making sure to leave room between the two logs as well as the sides of the pan as the dough will spread out during baking. Beat egg white with whisk until foamy and then brush the two logs with the whites. Bake at 350 for 35 minutes until golden, remove from oven but keep the oven warm. Once cooled, around 25 minutes, cut diagonally in the desired thickness. With the oven on 350, toast the biscotti cut side down on each side for about 8-12 minutes.

Can keep for up to a week if sealed. Makes around 3-4 dozen depending on thickness.