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Almond Biscotti

Ingredients

  • 4 cups all purpose flour plus up to 3/4 cup more, if needed
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Zest from 2 oranges
  • 3 cups slivered or sliced almonds
  • 4 large eggs
  • 1 1/4 cups granulated sugar
  • 1 cup vegetable oil
  • 1 tablespoon vanilla pure extract
  • Melted dark or white chocolate confectionery coating or candy melts for dipping ends of biscotti
  • Sprinkles

Instructions

  • Preheat oven to 350°F. Grease 2 large sheet pans, approximately 18 by 12 inches with nonstick cooking spray or oil, and set aside. In a bowl, blend together the flour, baking soda, baking powder, salt, zest, and almonds. Set aside.
  • In the bowl of electric mixer using the paddle attachment, on medium high speed, beat the eggs and sugar together until thick and pale. On low speed, add the oil and vanilla.
  • Add the flour and nut mixture into the wet ingredients and mix on low speed until a thick, sticky dough forms. Place dough in the same large bowl where the dry ingredients were and gently mix in between 1/2 and 3/4 cup flour to create a stiffer dough. Do not over mix. Push the dough down into the bowl and, using a bowl scraper or knife, cut it in half.
  • Divide each half of the dough into two cylinders that are approximately three inches wide and approximately 12 inches long. Place two cylinders on each oiled sheet pan. Rotate the cylinders on the sheet pan to coat them in oil, which will make shaping them much easier. Slide each of the two cylinders to be crosswise to the pan. Space the cylinders to be at least 4 inches apart. Flatten each cylinder slightly. The cylinders should be about the same width as each sheet pan.
  • Bake for approximately 30 minutes or until the biscotti are firm and nicely browned rotating the pans midway through baking. Allow to cool for 5-10 minutes.
  • Carefully place each log of biscotti on a cutting board. Using a serrated knife, slice diagonally into 1/2 inch slices. Place biscotti slices, standing upright, back onto the same sheet pan, spaced out a bit. Bake again for about 10 minutes. Biscotti will firm up as they cool and become crisp. Allow to cool completely.
  • Line 4 large, clean sheet pans with wax paper.
  • Gently dip one end of each biscotti into one of the melted chocolates and then coat with sprinkles.
  • Carefully lay each biscotti on the prepared pans and allow the chocolate to become firm.
  • Store in an airtight container with wax paper between layers.

Notes

Makes approximately 5 dozen biscotti