I told you I like a lot of nuts. As you can see, there’s at least as much almond in these biscotti as there is cookie! Truly, you’ll be amazed at how easy biscotti are to make, and how little time they really take.
Begin by assembling your ingredients. Whisk your dry ingredients together.
Combine your sugar and eggs and beat for a couple of minutes by hand until the mixture is light and color (just use a fork, it works great).
You want it about like this:
Now add your dry ingredients:
And gently work everything together into a dough.
Add your chopped nuts and work them in by hand until they’re fully incorporated. You’ll end up with almost exactly two pounds of dough.
Divide the dough into two one-pound pieces, and on a lightly floured board, roll each into a log about an inch and a half thick.
Put the logs on a parchment-lined sheet pan and press them down until they’re basically flat. Alternately, if you like very long, coffee house-style biscotti, you can just make one big log and press that down into a double-wide sheet.
Bake in a 325 oven for 20-25 minutes. This is what they look like when they’re done. If you prefer a golden brown exterior, paint the loaves before you bake them with egg wash.
Cool for about an hour, then with your best serrated knife, slice the loaves into pieces about half an inch thick, and lay them out on a sheet pan.
Bake at 200 for another 20 minutes to dry them, then let cool completely. Store in an airtight container.