Biscotti alle Mandorle

Makes about 3 dozen
 

Ingredients

  • 3/4 cup whole almonds
  • 1/2 cup almond paste
  • 3 eggs
  • 3/4 cup sugar
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon almond extract
  • 1-2/3 cups unbleached or all-purpose flour
  • 1/3 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 white chocoloate chips

Tools

  • Cookie sheet for baking and roasting almonds
  • Mixer for mixing dough

Instructions

  1. Prepare the almonds
    • Place nuts in a shallow pan and bake in a preheated 350 degree oven for 8 to 10 minutes, or until golden brown.
    • Let cool.
    • Cut nuts into halves and thirds.
  2. Prepare the dough
    • In a mixing bowl, beat almond paste with a mixer until crumbly.
    • Beat in eggs.
    • Gradually add sugar and beat until light and fluffy.
    • Add lemon zest and almond extract.
    • In a bowl, combine the flour, cornstarch, baking powder and salt. Add to the egg mixture, mixing until blended.
    • Fold in almonds.
  3. First baking
    • With a spatula, spread the soft dough on a greased, floured baking sheet, forming two strips about 14 inches long and 2-1/2 inches wide, spacing them at least 2 inches apart.
    • Bake in the middle of a preheated 350 degree oven for 18 to 20 minutes or until golden brown.
    • Transfer from the baking sheet to a rack.
    • Let cool five minutes.
  4. Cutting
    • Place on a cutting board.
    • With a serrated knife, slice diagonally at a 45 degree angle about 3/4 inch thick.
  5. Second baking 
    • Lay the slices flat on the baking sheet and return to a 325 degree oven for 10 minutes, turning them over once, to dry slightly.
    • Remove from oven and lay on cooling rack.
  6. Frosting
    • Melt white chocolate chips in the microwave. Stir every 10 to 15 seconds to prevent burning.
    • Drizzle melted chips over the biscotti slices.
    • Let cool, 10 to 15 minutes.