The Craftiest Workshop

When we lived in Ontario, we were often invited to visit my cousin’s family that lives near Guelph. Their extended family always gathered on holidays. At one such gathering, my cousin’s wife had made biscotti and she graciously shared the recipe with me.

I have made this biscotti at least once each year and sometimes many times. It is wonderful to have with an afternoon cup of tea.

Almond Biscotti

3 3/4 cups flour

2 cups sugar

1 tsp baking powder

4 eggs (plus an egg white)

1 tsp vanilla

6 Tbsp water

1/2 tsp almond extract

2 1/2 cups toasted almonds (375° for 10 min to toast) I buy mine at Costco

If you just toasted the almonds, bring the oven temperature down to 350°.

Mix the dry ingredients in a large bowl.

Beat the eggs in a measuring cup or another bowl. Add the vanilla, water, and extract.

Combine wet and dry ingredients. Add almonds, kneading in by hand if necessary.

Divide into 4 logs; 2 per parchment lined cookie sheet. I find that dipping my fingers in water helps to form the logs.

Brush the logs with egg wash (I use one egg white and 1 Tbsp water)

Put in a 350° oven for 35 minutes. I have a convection oven so I am able to bake both trays at the same time. I have never tried to halve the recipe.

Remove from oven and let cool 10 minutes.

Transfer logs to a cutting board and slice in roughly 1/2 inch strips; don’t saw with the knife just cut down into them. You want them thinner than fatter. Place strips back on cookie sheets.

Bake for another 10 minutes.

Let cool and put in an air tight container.

Enjoy by dipping into hot tea or coffee.