Almond Biscotti: Quaresimale

Name: Almond Biscotti: Quaresimale
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 36 Biscotti
Ingredients: 1 cup sugar; 1 cup brown sugar, packed; 2 cups flour; 1 teaspoon baking powder; 1/8 teaspoon cinnamon; 3 tablespoons soft unsalted butter; 3 cups whole almonds (skin on); 2 beaten eggs; 3 tablespoons pure vanilla extract; 1 beaten egg, mixed with; 1 tablespoon water, for egg wash

Submitted by Barb G.

"These are a delicious biscotti, the recipe was passed on to me , the recipe comes from a bakery."

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Ready In:: 1hr 10mins
Ingredients:: 11
Yields:: 36 Biscotti

ingredients

1 cup sugar
1 cup brown sugar, packed
2 cups flour
1 teaspoon baking powder
¹⁄₈ teaspoon cinnamon
3 tablespoons soft unsalted butter
3 cups whole almonds (skin on)
2 beaten eggs
3 tablespoons pure vanilla extract
1 beaten egg, mixed with
1 tablespoon water, for egg wash

directions

Preheat the oven to 350 degrees.
Put brown sugar, sugar, flour, cinnamon, baking powder, butter, and almonds in a large mixing bowl; with mixer on low speed, add beaten eggs and vanilla; mix until dough just holds together.
Put dough on a floured surface, cut in half; roll each piece into a log; place on parchment-lined cookie sheet; flatten each log slightly with plam of hand, lightly brush the top of each log with egg wash.
Bake for 25 minutes or until firm to touch, remove from oven; cut dough diagonally into biscotti, lay down on cookie sheet and toast in a 325 degree oven for 10 to 15 minutes or until toasted.