¾ cup sugar
3 large eggs
¼ teaspoon salt
1 teaspoon vanilla extract
¼ teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
2 tablespoons grated orange zest
1 cup sliced almonds
1 large egg white, beaten
Sugar for sprinkling
Preheat the oven 300 degrees. Line a baking sheet with parchment paper. Set aside.
In a large bowl cream the sugar, eggs, salt, and extracts on high speed with an electric mixer 6 minutes, or until thickened. In a small bowl combine the flour and baking soda. Add to the creamed mixture until all the ingredients are moistened.
Make a well in the center of the dough and add the orange zest and sliced almonds. Fold into the dough. Using a spatula, pour the dough onto the prepared baking sheet. Spread into a 16 × 4-inch flattened roll about ¾-inch thick. Brush the roll with the beaten egg white. Sprinkle with additional sugar.
Bake 1 hour, or until light brown. Remove from the oven and cool about 10 minutes. Reduce the oven temperature to 275 degrees. Using a bread knife, cut the biscotti crosswise into thin slices. Place the slices, cut side down, on the baking sheet. Bake for 10 minutes. Turn the biscotti over and bake an additional 10 minutes. Cool and store in an airtight container.
Makes 2 dozen biscotti
Sharon Simpson, Queen Mom
Ladies of the Lake,
Abbeville, Alabama