Christine's Almond Biscotti
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¾ to 3 ½ cups all-purpose flour
- 1 cup finely chopped flaked almonds, walnuts pecans, pine nuts, macademia nuts, or hazelnuts
- 1 beaten egg
- 1 teaspoon water
In a large mixing bowl stir together the sugar, baking soda, and salt. Stir in 3 eggs, vanilla, and almond extract. Stir in the flour and chopped nuts. Add flower untill the dough no longer sticks to your hands.
On a well floured suface, knead dough 8-10 times. Divide in half. On a lightly floured surface shape each half into a log about 9 inches long. Place logs about 4 in apart on a lightly greased baking sheet/ Pat each log into a flattened loaf about 10 inches long and 2 ¼ inches wide. Stir together the egg and water, brush over loaves.
Bake in a preheated 325 F over for 30 minutes. Cool. Cut each loaf diagonally into ½ inch thick slices. Place slices, cut sides down, on ungreased baking sheets. Bake in 325 F over for 5 minutes. Turn slices over and bake another 5-8 minutes more, or till dry and crisp. Remove cookies and cool.