Almond Biscotti 杏仁脆饼

INGREDIENTS

  

• cake flour 280g
• almonds 180g
• sugar 150g
• eggs 2 eggs (beaten)
• 1 tbsp of orange zest optional
• 1 tsp of baking powder
• ¼ tsp of almond extract
• pinch of salt

Instructions  

1. Beat the eggs in a large bowl and add the sugar,          zest, and almond extract. Make sure the mixture is          well mixed but it doesn’t need to be creamed. 
      add the flour, baking powder and salt. Mix this       well. The bowl should be clean on the sides but not       to overmix it. Add the almonds and mix again.

































              





2. Roll out the mixture into two logs about two inches thick. Put them on a cookie sheet lined with parchment paper and onto the middle rack of the oven.
3. Preheat an oven to 350°F or 180 °C. Bake  for 18 to 20 minutes or until the middle looks as though there are no raw bits. Remove from the oven and let cool enough to be able to handle. Slice the loaves into slices roughly ½ inches thick.                                                        
4.Place slices on their sides and put them back onto the cookie sheet. Place the pan back into the oven and let them cook again for 4 to 5 minutes. Remove them from the oven and let them cool to room temperature before eating.