Podster--I have not made these yet....but got this from the lady who did. When she gave me a cookie, I took one bite, looked up and said I want this recipe. Best biscotti I had ever tasted. I need to run to the store for anise, and then I will make them.
BISCOTTI
Master Recipe
2 cups all purpose flour
¾ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
¾ cup almonds (slivered, sliced, or whole)
2 large eggs at room temp
4 tablespoons melted butter
2 teaspoons anise extract or pure anise flavoring, OR 1 teaspoon pure vanilla extract
1. Adjust an oven rack to the center position and heat to 350°. Line a cookie sheet with parchment paper. Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl, combine the eggs, butter and anise or vanilla and whisk to fully combine. Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
2. Dump the dough onto a work surface and knead a couple of times or until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar shape and cut it in half. (My friend shaped one large piece rather than 2 small ones) Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with your fingers to slightly flatten the cigars.
3. Bake for 25 minutes reversing the pan halfway through. The cigars will be firm to the touch and just slightly browned. Remove from the oven and lower the temp to 300°. Let the cookies cool on the cookie sheet for 15 minutes.
4. Remove the cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about ½ inch thick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in the oven for 15 minutes. Turn each cookie to expose the other cut side and place back in the oven for another 15 minutes. The cookies will take on the slightest bit of color and feel firm and dry. Let cool on a rack to room temp. Store in airtight container.
Makes about 3 dozen small cookies.