Biscotti are ubiquitous at coffee shops throughout America and at about $1.50 a piece the biscotti habit (which is easy to get) can become expensive. This is an adaptation of a recipe from my own cookbook, "Deliciously Italian," and you can make about 30 of them for about 1/10th of what they would cost you in Starbucks. Biscotti will keep for a few weeks in an air-tight container. Additional flavorings like anise extract or orange zest can be added to the dough and walnuts, hazelnuts, pecans, or pine nuts can be substituted for the almonds. —Federico_
all purpose flour
pure bourbon vanilla extract
blanched almonds, toasted and chopped into small pieces
Preheat oven to 300 degrees. Line a baking sheet with parchment paper or nonstick baking liner. In a large bowl, mix flour, sugar, baking power, salt, cinnamon and cardamom until well blended. Whisk eggs, vanilla and almond extracts in a separate bowl and gradually add the egg mixture to the flour mixture, beating on slow speed with an electric mixer. After two minutes, add almonds and continue beating until dough forms.
Remove dough from bowl to a floured surface and divide ball into two logs, each about 2 x10 inches. Place both logs side by side several inches apart on lined baking sheet and bake for about 35 minutes or until logs are fairly firm, but not hard. Remove from oven and cool for 10 minutes.
When logs are cool enough to touch, transfer to a cutting board and using a serrated knife, cut diagonally into 1 1/2 inch slices. Return slices to baking sheet and bake 10 minutes on one side; then turn and bake an additional 10 minutes on the other side until biscotti are quite firm and brown. Let cool and store in air-tight container.