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1 Melt the butter in a small saucepan over low
heat and then set aside to cool.4 Bake the almonds for 5–10 minutes until
slightly colored, tossing halfway.7 Add the sugar and chopped almonds to
the bowl and stir until well combined.2 Preheat the oven to 350°F (180°C). Line
a baking sheet with parchment paper.5 Allow the almonds to cool until they are
comfortable to handle. Coarsely chop them.8 In a separate bowl, whisk together the
eggs, vanilla extract, and the melted butter.3 Spread the almonds out on a non-stick
baking sheet. Place in the center of the oven.6 Sift the flour through a fine sieve held over
a large bowl.9 Gradually pour the egg mixture into the
flour while stirring with a fork.Biscotti
These crisp Italian biscuits make great presents, as they can be prettily packaged and will keep for days.MAKES
25–3015
MINS40–45
MINSUP TO 8
WEEKSIngredients
1 cup whole almonds, skinned
11 ⁄ 2 cups all-purpose flour(^1) ⁄ 2 cup sugar
1 tsp baking powder
(^1) ⁄ 2 tsp salt
2 large eggs, at room temperature
1 tsp pure vanilla extract
4 tbsp unsalted butter, melted