Almonds take the lead in this amazingly intense almond biscotti. These are easy but elegant and stuffed with almonds. The top surface has a little sheen or candy-like glaze. Make them big as gifts or little for cookie treat when friends drop by. This is truly my best almond biscotti.
Using a hand grater or in a food processor, grate or shred almond paste. In a mixer bowl, cream the almond paste and sugar together (the sugar helps break up the almond paste) then add the butter and blend until mixture is smooth. Stir in the chopped almonds. Then blend in the eggs, vanilla and almond extract and mix well. Fold in salt, cinnamon, baking soda, baking powder, flour and almonds and blend well.
Spoon half of the batter onto each of the baking sheets approximately
Remove from oven and cool 20 minutes. Transfer to a board and using a serrated knife on the diagonal, cut slices about ½ to ¾ inch thick.
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