Braden Family Cookbook
CLASSIC NUT BISCOTTI Basic
Spread almonds on ungreased baking pan and toast in 350 degree oven until hot and smelling good, about 8 minutes, stirring often. Let cool. Toast hazelnuts the same way, then rub while hot in a towel to remove outer skin. Cool nuts. Reset oven to 375 degrees
Sift together twice flour, sugar, baking powder, baking soda, salt and mace. Put into mixing bowl and make a hollow in the center.
Whisk eggs and egg yolk together in another bowl until frothy. Beat in almond extract. Pour into well in flour mixture and stir from center with fork until dry ingredients are incorporated. Stir in nuts. Knead a few strokes in bowl until dough is firm.
Spoon half of dough onto large greased (use Pam) and floured baking sheet to make a strip about 12 inches long. . Using pastry brush and beaten egg white, smooth dough to shape a loaf, making it slightly higher in the center than at sides. Form second loaf, placing it about 3 inches from the first.
Bake loaves until golden and firm to touch, 25 - 30 minutes. Cool on pan 10 minutes, then move to wire rack to cool completely, about 1 hour.
Using a serrated (or bread) knife, saw loaves on diagonal into ½ - inch pieces. Lay pieces flat on ungreased baking sheets. Bake at 325 degrees until biscuits are deeper gold and dry to the touch, 12 - 15 minutes. Cool on wire racks and store in airtight containers. Makes about 3 dozen.