This is a traditional Italian recipe for crispy twice-baked cookies that is popular at all times of year, not just at Christmas. Biscotti also keep very well due to their low moisture content.
Yield: 3 dozen
Active time: 20 minutes
Start to finish: 13/4 hours
11/2 cups sliced almonds
2 cups all-purpose flour
1/2 cup almond meal
1/2 cup whole-wheat pastry flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup smooth unsweetened applesauce
4 tablespoons soy margarine, melted
1 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Place almonds on a baking sheet, and toast for 5 to 7 minutes, or until lightly browned. Remove almonds from the oven, and set aside.
3. Combine all-purpose flour, almond meal, whole-wheat flour, sugar, baking powder, and salt in a mixing bowl. Whisk well. Add applesauce, margarine, almond extract, and vanilla extract. Beat until stiff dough forms. Fold almonds into dough.
4. Form dough into two logs (3-inches wide) on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
5. Place logs on a cutting board. Cut logs on a diagonal into 1/2- to 3/4-inch-thick slices using a sharp, serrated knife. Arrange biscotti, cut side down, on the baking sheet. Bake for 15 minutes, or until pale golden. Cool cookies for 2 minutes on the baking sheets, and then transfer cookies to racks to cool completely.
Note: Keep cookies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 2 weeks. Cookies can also be frozen for up to 2 months.
Variations:
Substitute chopped pecans, hazelnuts, walnuts, or pistachio nuts for the almonds, and substitute pure vanilla extract for the almond extract.
Add 1/4 cup unsweetened cocoa powder and an additional 3 tablespoons sugar to the dough.