This month’s recipe is a favorite of Rita’s; and because we’ll be having biscotti at the Taste of Chestertown, we thought it was appropriate.
Don’t forget: send in any recipes you’d like us to try and if we use it at the inn, you’ll win 2 mugs.
2 large eggs 2 cups all purpose flour
¾ cup sugar 1 ¼ teaspoons baking powder
½ cup vegetable oil Pinch salt
¼ teaspoon vanilla extract 1 cup almonds, roughly ground
½ teaspoon almond extract
Pre-heat oven to 350 degrees.
In a large bowl combine wet ingredients and whisk together until blended.
In a separate bowl whisk together flour, baking powder and salt. Add the almonds. Add dry mixture to the first bowl and stir until a sticky dough forms.
Dust work surface with flour. Remove dough from bowl and knead together a few times adding flour to your hands as necessary. Form the dough into a rectangle or log shape and place on a sheet pan lined with parchment paper.
Bake approximately 30 minutes. The dough will spread out as it bakes. Log should feel firm to the touch in the center when it is ready. Remove from the oven and let cool about 10 minutes or until you can easily handle the log. Place the log on a cutting board. Using a serrated knife, cut slices across the log about ½ inch wide. Place the slices back on the sheet pan and return to oven to bake again about 10 15 minutes longer, or until the biscotti are firm and dry, but not beginning to brown.
Let cool completely.
These keep extremely well in an airtight container.