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Breakfasts, Desserts

Almond biscotti

Almond biscotti
Gary Friedman / Los Angeles Times

ENCAPSULATED beet-juice spheres under verjuice ice and lemon thyme froth. Torchon of monkfish liver cooked sous vide in an immersion circulator at 64 degrees Celsius. Jamon iberico consomme. Ah, fall, the season of college football, PTA meetings -- and high-profile ... Read more

Total time: 1 hour | Makes 3 1/2 dozen cookies
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1/4 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • Pinch of salt
  • 3/4 cup sliced almonds

Step 1Heat the oven to 325 degrees. In the bowl of a stand mixer or in a large bowl using a hand mixer, cream together the butter and sugar. Beat in the eggs, one at a time, then add the almond extract.

Step 2In a medium bowl, whisk together the flour, baking powder and salt. With the mixer running, slowly incorporate the dry ingredients into the butter mixture. Add the sliced almonds and mix for a minute more. You will have a soft dough.

Step 3Put the dough on a floured board and divide it into thirds. Roll into logs about 1 1/2 inches in diameter. Place the logs on a parchment-lined baking sheet, spaced about 3 inches apart, and bake for 25 to 30 minutes, or until slightly browned. Remove the logs and let them cool slightly.

Step 4While the logs are still warm, cut them on the diagonal into slices about one-half-inch thick. Place the slices on two baking sheets and bake for 5 to 10 minutes, or until barely brown. Turn over the biscotti and bake an additional 5 to 10 minutes, until barely brown. Cool on a rack.

Note: Adapted from "A Platter of Figs and Other Recipes," by David Tanis. Biscotti will keep for weeks in an airtight container.

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