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Cinnamon almond biscotti

Servings:
Makes 3 dozen cookies Servings
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Ingredients

  • 3 eggs separated
  • 1/2 pound unsalted butter melted and cooled almost to room temperature
  • 2 1/2 cup sugar
  • 1 tablespoon cinnamon ground
  • 10 ounce almonds whole, toasted
  • 1/2 teaspoon vanilla extract
  • 2 1/4 cup all purpose flour
  • 2 1/4 teaspoon baking powder
  • 1/8 teaspoon salt

Preparation

Baking Directions:

1.

Beat the egg yolks with 1 1/4 cups of sugar until they are pale yellow in color and the sugar is dissolved.

Beat the egg whites until soft peaks form, then add 1 1/4 cups of sugar a little at a time until all the sugar is added and dissolved.

Fold the egg yolk and egg white mixtures together.

2.

Fold in the cinnamon, toasted almonds and vanilla extract.

3.

Mix the flour, baking powder, and salt and fold into the egg mixture 1/4 at a time, it will become stiff at the end and should be finished with a wooden spoon.

4.

Roll the dough into cylinders and place on a baking sheet lined with parchment paper.

Bake in a 350-degree F oven for 20 minutes.

Remove the baked cylinders from the oven and let cool for 20 minutes.

5.

Slice the cylinders into 1/2-inch thick slices on the bias.

Arrange the slices on a baking sheet lined with parchment paper and return the cookies to the oven for 10 more minutes until they are lightly browned and the edges are crisp.

Remove from oven and let cool.

The cookies can be stored in an airtight container for 2 months.