(Experiment 178) Traditional almond biscotti

Preheat your oven at 350F, as we will toast the almonds. Lay parchment paper on a baking tray, put the almond and cook them for 8 minutes. Let them cool down and chop them roughly.

Combine the flour and baking soda together.

In the bowl of a stand mixer, use the paddle attachment the eggs with the sugar, mix until it gets thicker (3-4 minutes). Add the vanilla and almond extract.

It’s now time to add the flour to the party, mix until there is no visible flour anymore (you don’t want to overmix). At this point add the almonds and dried cranberries and mix for a few seconds then remove from the stand mixer.

On a floured surface dump the mixture, cover with some more flour and knead it until it holds together. As there is no butter or oil in this recipe it should not require too much flour or kneading. Cut in half. Form a log with the dough about 3″ wide and 10″ long ( no need to get the ruler out), repeat with the second dough. Lightly dust with flour so it doesn’t stick. Press them down slightly if they are too high for your taste.

Put the rolls on parchment paper and onto a baking tray. Bake at 350F for 30 minutes in the middle of the oven. Take them out of the oven, let them cool for 10 minutes and using a serrated knife, make some bevelled cut ( you can cut them straight it’s just prettier this way). Cut the slice about 1/2″ thick.

Lay them back on the baking tray for their second cooking session. Bake for 7-10 minutes on each side. Take them out of the oven and let them cool on the tray for a few minutes then transfer to a wire rack. Once cooled they will get hard.

Make sure to store in an airtight container