Classic biscotti are loaded with almonds, which is why they cost two bucks apiece at Starbuck’s. This recipe has plenty, about twelve dollars worth, so it may be a budget-buster for some of you (it was for me this week). Feel free to scale back on the nuts. You can swap out some dried fruits like cranberries if you want to (they’d go great with orange zest…if you decided to go that route).
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, beaten
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon lemon or orange zest
3 cups chopped (not sliced) almonds
Preheat your oven to 325°F. Line a sheet pan or cookie sheet with parchment. Whisk together the flour, baking powder and salt in a medium bowl. In another, combine the eggs and sugar and beat by hand until light in color. Add the extracts, zest, nuts and dry ingredients.
On a lightly floured board, divide the dough into two pieces. Shape each piece into a long, flat slab the length of the sheet pan, set about two inches apart.
Bake 15 to 20 minutes, until the loaves are golden and slightly cracked. Cool completely on a rack. Meanwhile, reduce your oven heat to 200. Slice the biscotti into ½-inch pieces with a serrated knife, lay them out on sheet pans, and bake another 20 minutes, until crisp.