Another part of the Dessert Project. I thought biscotti were difficult, but this isn’t so, although it does take a few hours to make a batch. Once cooled, the biscotti can be dipped in a chocolate coating!

Makes about 30 biscotti

1 ¼ cups (177 g) whole almonds, lightly toasted (see notes)
1 ¾ cups (237 g) all-purpose flour
2 t baking powder
¼ t salt
2 large eggs, plus one egg white with a pinch of salt
1 cup (199 g) sugar
4 T butter, melted and cooled
1 ½ t almond extract
½ t vanilla extract

Adjust an oven rack to the middle position and heat the over to 325 F. Using a ruler and pencil, draw two 8 by 3-inch rectangles, spaced 4 inches apart. Grease a baking sheet and place the parchment on it, pencil-side down.

Pulse 1 cup of almonds in a food processor until coarsely chopped, 8-10 pulses. Transfer to a bowl and set aside. Process the remaining ¼ cup of almonds in the food processor until finely ground, about 45 seconds. Add flour, baking powder, and salt. Process to combine, about 15 seconds. Transfer the flour mixture to a second bowl. Process 2 eggs in the food processor until lightened in color and doubled in volume, about 3 minutes. With the processor running, slowly add the sugar until thoroughly combined, about 15 seconds. Add melted butter, almond extract, and vanilla and process for about 10 seconds. Transfer the mixture to a medium-sized bowl.

Sprinkle half the flour mixture over the egg mixture and gently fold with a spatula until just combined. Add the remaining flour mixture and chopped almonds. Gently fold until just combined.

Divide the batter in half. Using floured hands, form each half into an 8 by 3-inch rectangle on the parchment paper, using the lines for guidance. Spray each loaf lightly with vegetable oil spray. Smooth the top and sides of each rectangle using a rubber spatula lightly coated with oil spray. Gently brush the tops and sides with egg white wash. Bake until the loaves are golden, about 25-20 minutes. Rotate halfway through baking.

Let the loaves cool on the sheet for 30 minutes. Transfer the loaves to a cutting board. Using a serrated knife, slice each loaf slightly on the bias into ½-inch thick slices. Space the slices, cut side down, on a wire rack. Set the rack on a rimmed baking sheet. Bake until crisp and golden brown, about 35 minutes. Flip the slices over about halfway through the baking. Let cool completely.

Notes: Almonds can be toasted on baking sheet for 25-30 minutes at 300 F. You can’t use enough almond extract here.

Source: Cook’s Illustrated Baking Book