COCOCOCOCOCOCOCO
O
COCO
O
CO
OKOKOKOKOKOK
K
OKOK
K
OOOOO
IEIEIEIEIEIEIEIE
EE
IE
S S S S SSSS
ANANANANANAN
N
ANANANANANAA
D D DD D D
DDDD
SL
L
SL
L
SLSLSLSLSLSL
L
SSSSS
ICIC
CCC
ICICIIII
ESESESESESESES
S
ES
S
ESEEE
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
25–30
15
MINS
40–45
MINS
UP TO 8
WEEKS
Ingredients
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