Biscotti di Prato, #27

December 27:

This is a purist’s biscotti. I know they come in all flavors nowadays, but this is still my favorite and my standby. When I just NEED biscotti, these are the biscotti that I NEED.

I got this recipe about 15 years ago from Carey Smith when I was still living in CA and hubby was still working for Summit Adventure. Now Carey’s husband is the Exec. Director of Summit! I don’t know if she still makes these cookies, but this is a keeper recipe. For years my boys called these Scotty cookies. For obvious reasons.

Biscotti di Prato

3/4 c. whole almonds, toasted and halved
3 eggs
1 t. vanilla
1 t. almond extract
2 c. flour
7/8 c. sugar
1 t. soda
dash of salt

Dough will be very stiff. Form dough into logs on greased cookie sheet. Bake at 300 degrees for 50 minutes.

Take out of oven and slice the baked logs diagonally. Turn each slice on its side. Bake at 275 degrees for 12-13 minutes per side.

Let cool.

Dip in melted chocolate and let chill if desired.

The only bad thing about this recipe is that you can probably eat the entire batch of biscotti in one sitting if you have a pot of good coffee to dip them in!

Once you make homemade biscotti you will forever wonder why Starbucks can get away with charging so much for something so simple to make.