|Author:||Martha Rose Shulman|
|1/4 tsp.||almond extract|
|2 3/4 cups||unbleached white flour, (or whole wheat pastry flour)|
|1/4 tsp.||baking soda|
- Preheat the oven to 375°F. Place the hazelnuts on a baking sheet and roast until lightly browned and toasty smelling, about 15 minutes.
- Remove from the heat. Roll the hazelnuts between your hand and the baking sheet to remove the bitter skins. Discard skins and put the baking sheet aside. Chop medium-fine and set aside.
- In a mixer or a large bowl, blend together the eggs, honey, and almond extract. Mix in 2 1/3 cups flour, the salt, and the baking soda. When all the ingredients are mixed together, place the remaining flour on a work surface, remove the dough from the bowl and knead for 10 to 15 minutes, dusting the kneading surface when necessary. The dough will be stiff.
- Now incorporate the chopped nuts into the dough. This will seem difficult at first because the dough is so stiff. The easiest way to do it is to press the dough out flat, add a handful of hazelnuts, fold and knead a few minutes, then press out again and continue with this procedure until all the hazelnuts have been added. You will get a workout.
- Divide the dough in halves and shape into 2 long logs, about 2" in diameter. Flour the reserved baking sheet and place the biscotti on it, not too close together. Beat the egg white until foamy and brush it over the logs. Bake in 375 °F (180 °C) oven until golden brown and shiny, about 20 minutes. Remove from the oven and turn down the heat to 275°F.
- Cut the logs into thin slices, about 1/4 to 1/2" thick at a 45° angle. Place cookies on baking sheet (or use two) and bake again for 40 minutes. Remove from the heat and cool. Keep in a covered container.
|Amount per serving
|% Daily Value*|
|Total Fat 1g||2%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.