A Classic Cookie from Ripe

ALMOND BISCOTTI

Biscotti have a reputation for being a major kitchen project, but Laurel’s version of the classic Italian dipping cookie is as easy as it is tasty, crunchy on the outside and chewy inside. For an extra treat, dip a few in melted chocolate, or paint chocolate on one side.

2 cups unbleached, all-purpose flour, plus more for the work surface

1 cup plus 1 tablespoon sugar

½ teaspoon baking powder

¼ teaspoon sea salt

1 cup slivered almonds, lightly toasted (see below)

3 large eggs (one separated)

1 teaspoon almond extract

1 teaspoon vanilla extract

Heat the oven to 350 degrees.

Toast the nuts on a rimmed baking sheet for 7 to 10 minutes, or until they just begin to change color. Remember that nuts continue to cook as they cool. Cool completely before using.

Line a large rimmed baking sheet with parchment paper or a silicon sheet.

In the bowl of your mixer, combine the flour, 1 cup sugar, baking powder, and salt. Add the almonds and beat on low to blend well. Add 2 whole eggs, the yolk of the third egg, and the extracts. Beat on medium until a sticky dough forms. (If your flour is quite dry, you may need to add a teaspoon of milk.)

Lightly flour a cutting board. Turn the dough onto the board and shape it into a disk. Cut the disk into four equal quarters. Lightly moisten your hands, then roll each quarter into a log, about 1 1/2 inches wide and 9 inches long. Place logs on the baking sheet, at least 2 inches apart. Press the tops gently to make sure they are even.

Lightly beat the remaining egg white; brush it on the tops of the logs, then sprinkle them evenly with the remaining tablespoon of sugar. Bake 20 to 25 minutes, or until the logs are lightly browned and just set; there will be cracks on the surface. Transfer the baking sheet to a wire cooling rack; let the logs rest for 5 minutes, then carefully peel them off the parchment—they will be hot—and place them directly on the rack to cool for 10 minutes. Discard the parchment.

Reduce oven temperature to 300 degrees. Use a chef’s knife to trim the end of each log. Then cut each log on the diagonal into 10 equal slices. (Press down into the log, rather than sawing, to prevent breaking.) Place the slices on the baking sheet, with a cut side facing up. Bake 10 minutes, then turn each slice over. Bake an additional 10 minutes or until the slices are lightly golden. Cool on a rack before dipping in chocolate, if you’d like.

Makes about 40 cookies. The biscotti will keep in an airtight container at room temperature for up to 2 weeks.