Tuscan "Bluegrass" Biscotti

1. 1

   Preheat your oven to 350F

2. 2

   Using a dry skillet, over medium flame toast the almonds until they just begin to smell fragrant. Allow the almonds to cool and then using a food processor, pulse them into small pieces.

3. 3

   In a large bowl combine the flour, sugar, baking powder and salt.

4. 4

   In a second bowl, using a whisk , combine the eggs and Tuaca and whip together.

5. 5

   Add the egg mix to the flour mix and using a flat wooden spoon work into a dough. This doesn't take long. Incorporate the chopped almonds into the dough. Have some bench flour available for your hands because this dough is sticky.

6. 6

   Line a sheet pan with parchment or better still with a silicon Silpat baking sheet. Form the dough into two loaves about 1 1/4 inch thick and place them on the pan. Bake for 30 minutes or until golden on top*.

7. 7

   Remove from the oven and lower the temperature to 300F.

8. 8

   Using a pastry knife or sharp chef's knife slice the loaves on a diagonal across the width. Each diagonal slice should be about 1 inch. Arrange the slices back on the sheet pan with a cut side facing up. Bake for about another 20 minutes.

9. 9

   Have your Tuaca ready for dipping.

10. 10

    *Note to cook: keep in mind that your oven, no matter what it reads on the dial, may not be calibrated like mine.

* Per serving · 4 servings · Values may vary.