Traditional Almond Biscotti
This recipe is adapted from Mario Batali’s traditional biscotti recipe. 3-½ cups unbleached all-purpose flour 1 tsp baking powder 1 tsp kosher salt 4 large eggs
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Cooking tools:
- Pastry brush
- Bread knife
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Cutting board
- Measuring cup
- Measuring spoon
- Airtight container
Ingredients
- 3-½ cups unbleached all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 4 large eggs
- 2 egg yolks plus one egg white, reserved
- 2 cups granulated sugar
- 2 tsp pure vanilla extract
- 2 Tbs anisette or amaretto
- 1 Tbs anise seed
- 4 cups coarsely chopped whole almonds
- 1 tablespoon granulated sugar for glaze
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