Are you uncoordinated in the kitchen? Just as likely to wind up with the rolling pin up your nose as on the floured surface? Don’t like structure? This is the cookie for you , my friend! These biscotti are crispy, sturdy and ideal for dunking in coffee. There’s no need to worry about over-indulging in these cookies, because their sturdy nature makes that about as likely as a zwieback-speed-eating-contest (as in, not likely).
So, here you go:
Ingredients: 2 cups AP flour, 1 cup sugar, 1 tsp baking powder, 1/8 tsp salt, 3 large eggs, 2 T rum (I prefer the 7-year-old dusty bottle of Captain Morgan’s hidden away for just this occasion), 1 tsp almond extract, 1 tsp vanilla, 1 cup chopped, toasted almonds
Preheat oven to 300 degrees F (275 if convection oven). Line a baking sheet (or two, if you want smaller cookies) with parchment paper. Combine dry ingredients (except almonds) and set aside. Whisk eggs and liquid ingredients in mixer or food processor until well blended, then add dry ingredients (except almonds) and mix until combined. Blend in almonds. The dough will be quite sticky at this point – no worries as that’s what you want. Really.
Scrape the dough out into parchment-paper-lined sheet pan. Flour your hands (and the floor, and the dog, and your shirt, if you’re like me) and shape the dough into a long, flat loaf about 5″ x 10″ – no extra points will be awarded for neatness, so don’t bother.
Using a long, serrated knife (a bread knife is best. Ignore suggestions from your spouse to go get the reciprocating saw from the garage. Ha ha.), slice the loaf into 1/2″ wide diagonal slices. Lay the slices, cut side down, on the baking sheet, bake for 20 minutes, then turn (the cookies, just in case this is unclear) and bake again for 20 minutes, or until the cookies are a golden light brown. Cool completely before storing.
Bust out the coffee and these biscotti with the good Denby ware and a yummy textbook for a deliciously dreary afternoon of studying. Will I ever, ever be finished with studying? Probably not. . .