Last minute holiday baking anyone?

Thanks to Leah Lewis for this awesome guest post. Check out the great pictures below. 

(Merry Christmas everyone!)

Almond Biscotti

  

3 cups flour

1 tablespoon baking powder

pinch of salt

½ teaspoon baking soda

4 eggs

1 ½ cups sugar

1 tablespoon vanilla

1 tablespoon liqueur (optional: brandy, Disaronno) * I used Disaronno

2 tablespoons Raw Sugar (optional)

1 cup almonds, sliced or chopped (or substitute for any other type of nut)

Preheat the oven to 350°. Place nuts on a baking sheet and toast for about 10 minutes until golden brown. 

Beat eggs and remove 1 tablespoon of egg and set aside for egg wash. Beat sugar, vanilla, and liqueur into egg mixture.

Sift flour, baking powder, baking soda, and salt together in a bowl.  Blend this flour into the egg mixture. This will form soft and very sticky dough. Divide the dough in half and place onto a very well floured piece of parchment paper. With well-floured hands, pat the dough down into an approximately 9-inch square. Scatter half of the nuts and press into the dough. Divide the dough in half and place onto a very well floured piece of parchment paper. With well-floured hands, pat the dough down into an approximately 9-inch square. Scatter half of the nuts and press into the dough. 

Divide the dough in half and place onto a very well floured piece of parchment paper. With well-floured hands, pat the dough down into an approximately 9-inch square. Scatter half of the nuts and press into the dough. Roll the dough into a cylinder and place on a baking sheet lined with parchment paper. Repeat this process for the remaining dough.

Stir in a small amount of milk or cream to the egg that was set aside. Brush this mixture onto the biscotti logs and sprinkle with raw sugar (optional).

Bake at 350° for about 25-30 minutes or until slightly firm and golden. Remove from oven and let cool about 10 minutes. 

Place biscotti onto cutting board and slice into ½ inch pieces. At this point the biscotti will still be slightly moist. Be sure to use a sharp, serrate knife to ensure a clean cut. I also like to cut the biscotti at an angle. 

Return these slices onto the baking sheet (you may need an additional baking sheet) and bake another 20-30 minutes or until dry and crisp. They will harden slightly as they cool. Remove from oven and let cool completely.

Makes about 36 biscotti.

**This recipe is very easy to adapt for a variety of flavors. If you want a chocolate almond biscotti replace ½ cup flour with ½ cup of Dutch cocoa. You can also add a variety of nuts or dried fruits as the filler. Another great combination is orange zest and cranberries. The options are nearly endless.