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1
Preheat oven to 350 F.Lightly toast almonds on a baking sheet for 10 min.
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2
Allow to cold.
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3
Whisk together Large eggs, egg yolk, sugar and vanilla till sugar dissolves.
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4
In a separate bowl, stir together flour, baking pwdr, zest, cinnamon and salt (no need to sift).
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5
Add in to egg mix and stir in.
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6
Stir in almonds.
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7
Divide dough in half and roll each into a log shape on a lightly floured surface.
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8
Logs should be about 15 inches long.
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9
Place each cookie log on a greased or possibly parchment-lined baking sheet and press down with the heel of your hand to flatten.
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10
Brush tops of the biscotti dough with egg wash and bake for 25 min, rotating pan in the oven halfway through baking.
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11
Remove from heat and allow to cold for 15 min.
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12
Reduce oven temperature to 325 F.Biscotti is easiest to slice while hot.
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13
Using a chef's knife, slice biscotti on an angle into 1/2- inch slices.
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14
Place face down on an ungreased baking sheet.
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15
Return cookies to oven for 20 min, or possibly till they just start to colour a bit on the edges.
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16
They will feel soft when they come out of the oven, but will harden as they cold.
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17
Caramel:In a heavy-bottomed pot, bring sugar, corn syrup and water to a boil while covered.
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18
Once boiling, remove lid and let boil, brushing the sides of the pot once or possibly twice with water, till the sugar turns a light amber colour.
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19
Remove from heat and immerse pot into a bowl of cool water, to stop the sugar from cooking further.
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20
Dip the biscotti halfway into the warm sugar, swirling to coat.
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21
Place dipped biscotti on an oiled baking sheet and allow to cold completely.
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22
To Assemble:Eat as you like.
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23
Caramel-Dipped Biscotti store up to a month in an airtight container.
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24
Biscotti are traditionally softened for eating by dipping into your coffee.
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25
By coating the biscotti in caramelized sugar, you create a candy-like treat which also melts delicious caramel into your coffee while you stir it!
