Biscotti is an aromatic Italian cookie meant for dunking because it is so hard. In Italian BIS (twice) COTTI (cooked) describes how that happens.
Time: ~2 hours
Yield: ~24 cookies
Ingredients:
2 c. AP Flour
¾ c. Packed brown sugar
¾ c. Almond meal
½ c. Granulated sugar
½ tsp. Salt
1 Tbsp. Baking powder
1 tsp. Anise extract
1 tsp. Vanilla
1 Tbsp. Almond extract
1 tsp. Lemon zest
1 c. Raw almonds
3 Eggs
¼ c. Olive oil
Instructions:
Preheat oven to 325. Roast almonds for 10 minutes, cool, chop roughly, and reserve to add after the dough is created.
Combine dry ingredients in a large bowl. Combine wet ingredients and lemon zest in a smaller bowl, whisk to combine.
Add wet ingredients to dry ingredients, stir until dough is formed. Add chopped almonds. The dough should be very stiff and very sticky. Divide dough into two equal masses on a parchment-covered baking sheet. Form dough into two log shapes with wet fingers. Bake for 25-30 minutes, until slightly browned and firm.
Allow logs to cool until you can handle them (about 10 min). With a serrated knife slice logs into ~3/4 inch thick cookies. Return cookies to the baking sheet, bake for another 20 minutes. The resulting cookie should be hard. Allow cooling completely. Store in an airtight container for up to 2 weeks (they are usually gone long before then).
Enjoy!
