2-1/4 cups flour
3/4 cups superfine sugar
1-1/2 teasp baking powder
2 eggs
1 egg yolk
pinch of salt
2/3 cup chopped almonds
1 egg white plus 2 tablespoons milk for glazing
preheat oven to 425-deg. Grease and flour a baking sheet.
Mix first 6 ingredients, blending until smooth. Knead almonds into mixture until evenly distributed.
Place dough on baking sheet and flatten out by hand. You want it no more than 1/2" in thickness.
Brush with egg-milk glaze and bake at 425 for 10 minutes.
Brush with glaze again and bake for another 10-12 minutes or until just golden.
Brush with glaze again. Cool until just warm to the touch.
Slice in 1 inch slices. Put slices back on baking sheet, no edges touching, and bake for 5 minutes more. Cool before serving.
notes:
it seems that if you don't have any almonds
in it the dough
dosn't sticking together, so add just a bit of water. The dough is
usually very dry, but I guess having the almonds in helps it stick
together. Consider adding almond extract for more almondy flavor.
I took about 8 cubes of "Baker's" semisweet chocolate and melted them in a saucepan on low heat, then dipped the biscotti slices in them and put them in the refridgerator overnight.
Tastes really good dipped in hot chocolate or in red wine.