Every morning Daltron wakes up much earlier than he needs to in order to make me a delicious latte. I assuage my occasional pangs of guilt about this by periodically baking a fresh batch of these biscotti, which he has with his coffee.
5 cups unbleached all-purpose flour
1 cup slivered almonds
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon vanilla extract
Preheat oven to 325°.
Combine first 4 ingredients in a large bowl. Combine sugar, vanilla and eggs; add to flour mixture, stirring until well-blended (dough will be dry).Turn the dough out onto a lightly floured surface, and knead. Shape dough into four long rolls. Place two rolls on a baking sheet covered with parchment paper or a silicone baking mat. Place the other two rolls on another baking sheet covered with parchment paper or a silicone baking mat.
Bake at 325° for 30 minutes. Remove rolls from baking sheets to a wire rack, and let cool 10 minutes. Cut rolls diagonally into 1/2-inch slices, and place, cut sides down, on baking sheets. Bake 13 minutes. Turn cookies over, and bake an additional 13 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheets; let cool completely on wire rack.
Yield: 10 dozen
Notes: Recipe is easily halved. The biscotti will keep, stored in tupperware or ziploc bags, for about four weeks.