Yield: 54 biscotti
|1 cup||Whole, unblanched almonds|
|2 cups||All-purpose flour|
|½ cup||Granulated sugar|
|½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|3 \N||Eggs, lightly beaten|
|1 teaspoon||Vanilla extract|
|1 teaspoon||Lemon zest|
|1 \N||Lightly beaten egg white|
Place almonds on a baking sheet and toast in a 350'F. oven for 10 minutes, shaking pan once or twice. Place a third of almonds in food processor and process until fine. Coarsely chop remaining almonds.
Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Make a well in center and add eggs, vanilla and lemon zest. Using a fork, draw flour, a little at a time, into center of bowl. If necessary, use hands to combine mixture. Dough will be stiff. Let dough rest 5 minutes. Knead dough for 3 minutes, mixing in ground and chopped almonds.
Divide dough into 3 portions and roll each into a 10" cylinder.
Carefully transfer to a buttered and floured cookie sheet, leaving a few inches between them. Flatten rolls slightly. Brush tops with egg white and bake in a 350'F. oven for 20-25 minutes, or until lightly browned. Cool slightly. Carefully remove rolls from pan and place on a cutting surface. Using a serrated knife, cut each roll into 1½" slices on a 45-degree angle. Reassemble rolls on pan, leaving a small space between slices. Bake 15-20 longer.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95