This recipe is good. I tend to lean more towards a fruity or chocolate version. Almond paste makes this recipe have a nice depth of nutty flavor. The original author did not include the white chocolate and lemon sugar topping that I used but, I think it was a nice needed touch. Without the white chocolate this biscotti would have been to boring for me. The description is a "sponge cake-like biscotti". What a relief, I thought maybe I had done something wrong. Mine turned out tender chewy crisp, without the snap of a nice dry biscotti.
Four dozen have vanished 24 hours later so they must have been okay. Check out the fancy name... Biscotti alle Mandorle
Well, I know, I'm gonna call my version Almond Biscotti, that other name is just too fancy for an ole' gal like me. I have made a few small changes to the original version. I used sliced almonds rather than whole almond. Their version had me roasting whole almonds and then cutting them into thirds. I happen to have a huge bag of sliced almonds and of course, this is naturally what I used. So, yes, I made changes and this how it went.
3/4 cups of sliced almonds (roast them until slightly golden brown and let them cool)
1/2 cup almond paste (seriously I love the flavor of this stuff)
3/4 cup white sugar
2 teaspoons grated lemon zest
1/2 tsp. almond extract
1 2/3 cups all purpose flour
1/3 cup cornstarch
1/2 teaspoon baking powder
1/4 tsp. salt
Preheat your oven to 350 degrees. In a mixing bowl beat the almond paste until creamy. Beat in eggs. Gradually add sugar and beat until light and fluffy. Add lemon zest and almond extract. In a separate bowl mix together the flour, baking powder, salt and cornstarch. Add the flour mixture to the egg mixture and mix until blended. Fold in the nuts.
Grease and flour a cookie sheet. You know the drill with biscotti. Moisten your fingers and form the two strips of dough/batter into 12-14 inches long and 2 1/2 inches wide spacing 2 inches apart. Bake for 20 minutes. Remove from the oven and cool for 5 minutes. I use a metal bench scraper but you can use a serrated knife to slice the biscotti at a 45 degree angel about 1/2 inch thick. Lay the sliced flat on the baking sheet and return to a 325 degree oven for 10 minutes, turn them over once at the 5 minute mark.
Melt some good white chocolate and brush the cooled biscotti on top then sprinkle with lemon sugar.
Lou Seibert Pappas wrote a Biscotti cookbook. A nice little book with fancy named biscotti.
If you should happen to be having a nice cup of coffee with a nice woman everyday then this will make a nice addition to the day.