Emm YUMMO!  I decided to bake one of Mike’s favorites today and thought I’d share the recipe and a quick picture guide in biscotti making.  I dare say the finished presentation looks pretty good but not nearly as good as they taste!  The recipe originated from a patient at my office.

So preheat that hot pot (oven) of yours to 350 degrees and lets get mixing ~  These are the only ingredients you’ll need.  Looks pretty easy right?  It really is!

This is how your dough should look once you’ve finished mixing it.  Go ahead and plop it on the counter like I have and give er a little log shape like I did.  The dough should be fairly easy to handle and should NOT stick to your fingers if it does add more flour a little at a time until it’s not sticky anymore.

Now cut your log in half and make two logs out of it.  Place both logs on your pre-greased and floured cookie sheet and shape like I did into about 2″ x 10″ logs.  Your logs should look something like this.

Now stick em in the hot pot for 25-30 minutes until golden.  Umm I must say this is the FANCIEST oven I’ve ever used much less owned in my entire life!  I mean I’m really just a chick from the sticks who is undoubtedly thrilled with this loaded appliance.  Amen for gas ranges and ovens that bake evenly!

Pull your logs out and they should look something like this

Lower oven temp to 300 degrees.  Let your logs cool for 10 minutes and then slice those babies up into 1/2″ slices

Place the slices back onto the cookie sheet(s).  Place your cookie sheet(s) back into your hot pot and bake 20 minutes longer, until surface is golden and crisp.  See those two lonely floating pieces?  Well those two are the heal of one log.  I have to admit that I LOVE these little guys . . . I will eat two of them at this stage and eat the other two once they’ve been baked for their final time.

Friends and family who’ve had these little pieces of almondie heaven leave droll on my counter tops.  So if you enjoy almond flavor you must give them a try.  You’ll notice in the recipe to follow that you can change the nuts and flavoring and use the basic dough to make ANY flavor biscotti you like.

ALMOND BISCOTTI

3 eggs

1/2 cup vegetable oil

1 cup granulated sugar

2-4 teaspoons almond extract

1/2 cup finely chopped almonds

3 1/2 cups all-purpose flour

2 teaspoons baking powder

Preheat oven to 350 degrees; grease and flour cookie sheet.

In a large bowl, beat eggs with oil; add sugar and almond extract.  Continue beating about 5 minutes until mixture is thick and pale.  Fold in chopped almonds.

Sift flour with baking powder.  Stir into egg mixture using wooden spoon then hands, if necessary.

Shape dough into 2 logs about 2″ x 10″ each, and arrange on cookie sheet.  Using a wet spatula, flatten top, and smooth sides of logs. ***Note from Brandi:  I don’t use a wet spatula to shape my logs, I just use my hands and add a little bit of flour onto the log to give it a tiny bit of a floured surface and makes it easier to shape.

Bake 25 – 30 minutes until golden.  Remove from oven and lower oven temperature to 300 degrees.

Let logs cool on cookie sheet about 10 minutes.  Cut into 1/2″ slices using a serrated knife.  Lay slices flat on cookie sheet and bake 20 minutes longer, until surface is golden and crisp.

When done, transfer cookies to wire racks and let cool.  Store in airtight container.

Side Note:  You can change the nuts & flavoring.  Add dried orange flavored cranberries and orange extract.  Use this as a basic dough and add whatever you like.