Vanilla Almond Biscotti

Ingredients

Plan flour 250g
Baking Powder 1.5 teaspoon
Sugar 150g
Whole Almonds 3/4 cup
Eggs 2
Milk 50 ml
Vanila Extract 2 teaspoon

* Original recipie called for 3 eggs. But after baking it twice, my helper, Gina and me found that the taste is just too eggy. In fact, we cut down to 1.5 eggs once and find it just tasted balanced.


Method :
- Preheat oven to 160 degC (325 degF).
- Place flour, baking powder, sugar and almonds in a bowl and mix together.
- Add the eggs and vanilla. With a spatula, mix and fold to form a soft sticky dough.
- The mixture will be very sticky and wet, and resembles a batter rather than a dough.
- Line a baking sheet with parchment paper.
- Using the spatula, scoop half the amount of the dough and place it on onside of the baking sheet.
- Spread and shape with spatula to form a log about 10 by 3 inches in size.
- Spread and shape the other half of the dough into another log, space the two logs well apart.
- Bake for 35mins and remove from the oven. Allow to cool completely.
- With a sharp serrated knife, slice the logs into 1/2inch (1cm) thick slices.
- Place the slices on baking sheet lined with parchment paper and bake for 10~15mins or until the biscotti are crisp.
- Let cool and store in air-tight container.

Optional: melt 100g of baking chocolate in a bowl over a pot of simmering water. Dip each biscotto into the melted chocolate and leave on a lined tray to set.

Source : http://happyhomebaking.blogspot.com/2007/12/vanilla-almond-biscotti.html