Carquinyolis - Almond Biscotti

1. 1

   First, preheat your oven to 375u00b0F.

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   Secondly, take a baking sheet, and line it with parchment paper and set it aside.

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   Then, take a small bowl and beat 1 egg in it, and set it aside.

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   Next fit your standing mixer with the paddle attachment.

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   Place your sugar, flour, anise, cinnamon, yeast, and zest into a standing mixer bowl, and mix well with the paddle.

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   Beat in the remaining 2 eggs one at a time, on high speed, mixing well after each addition.

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   Remove the bowl from mixer and fold in your almonds.

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   Then you will turn your dough out onto a well floured surface and divide it in half.

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   Lightly flour your hands to prevent sticking and then shape the dough into 2 slightly flattened cylinders about 3 inches wide by 14 inches long.

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    Be sure to brush off excess flour from the dough with a dry pastry brush.

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    Then carefully transfer the dough cylinders to prepared sheet pan, placing them approximately 4 inches apart.

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    Brush the dough cylinders with the beaten egg you have set aside at the beginning of the process.

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    Bake for 30 minutes, misting the dough and oven with water from a spray bottle every 10 minutes or so until crust is shiny and dark brown (not burnt) in color.

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    Remove from the oven when done, and allow them to cool slightly.

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    Slice on the bias into 1/2 inch thick cookies and transfer the boscotti to a wire rack to allow them to cool completely.

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    Biscotti can be stored in an airtight container for up to 3 days.

* Per serving · 4 servings · Values may vary.