Biscotti are Italian almond biscuits that originated from Prato a city in Italy, the biscuits are thin, twice baked and crunchy
- 2¾ cups Flour
- 1 ²/3 cups Sugar
- ½ teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Anise Seeds
- Chopped Zest of 1 Lemon
- Chopped Zest of 1 Lime
- Chopped Zest of 1 Orange
- 3 large Eggs
- 3 large Egg Yolks
- 1 teaspoon Vanilla Extract
- 7 ounces whole almonds, skin on
- Put the flour, sugar, salt, baking powder, anise seeds, and the chopped zest in the bowl of an electric mixer and combine with the paddle attachment.
- In a separate bowl with a whisk, lightly beat together the eggs, egg yolks, and vanilla extract. Continuing to mix, pour the egg mixture into the dry ingredients.
- When the eggs are almost completely incorporated, reduce the speed to low, add the almonds, and mix just until the dough comes together.
- Roll the dough into 3 logs, each about 10 inches by 2 inches. Line a baking sheet with parchment paper. Place the logs on the baking sheet and bake at 180 degrees for about 20 minutes, until light brown. Let the logs cool.
- Decrease the oven temperature to 150 degrees.
- Cut the biscotti logs at a slight diagonal, ¾ inch thick.
- Return the cookies to the baking sheet, with a cut side up.
- Bake the biscotti for 15 minutes, until golden brown and dry.