Almond Biscotti
"We wanted biscotti that were hard and crunchy, but not hard to eat, and bold in flavor. To keep the crumb hard, we used just a small amount of butter (4 tablespoons), and to keep the biscotti from being too hard, we ground some of the nuts to a fine meal, which helped minimize gluten… read more..."
INGREDIENTS
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1 1/4 cups (6 1/4 ounces) whole almonds, lightly toasted
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1 3/4 cups (8 3/4 ounces) all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon salt
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2 large eggs, plus 1 large white beaten with pinch salt
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1 cup (7 ounces) sugar
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4 tablespoons unsalted butter, melted and cooled
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1 1/2 teaspoons almond extract
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1/2 teaspoon vanilla extract
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Vegetable oil spray
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