Biscotti

this is a restaurant-sized recipe with a high yield. though biscotti keeps for a long time when stored properly (and always appreciated as a gift), this recipe is easily halved for a more manageable batch.

4 cups all-purpose flour

1/2 cup ground almonds (almond flour)

1/2 cup slivered almonds

2 teaspoons baking powder

1 teaspoon baking soda

pinch of saffron

2 cups granulated sugar

zest of 1/2 lemon

zest of 1/2 orange

pinch of salt

5 whole eggs

4 egg whites

1/2 tablespoon vanilla paste (or extract, though paste is preferred)

1/2 tablespoon anise extract

+ preheat oven to 325 degrees.

+ combine and sift flour, almond flour, baking powder, baking soda, salt and sugar. then add the slivered almonds and the saffron.

+ in a separate bowl, combine the eggs whites, 4 whole eggs, vanilla, anise and zest.

form a basin in the dry ingredients and pour in the wet mixture. blend gently by hand until the dough forms a ball. turn out on a floured surface and knead lightly, being careful not to over-work the dough.

+ divide into four equal portions and roll each into 12 inch-long cylinders, roughly 1 - 1 1/2 inch in diameter.

+ line two baking sheets with parchment or a silpat. lay the dough portions, two per sheet, lengthwise on the pan, with ample space between them and the edge of the pan. crack the remaining egg into a small bowl, whip lightly and add a dash of cold water to make an egg wash. brush each cylinder of dough with this egg wash and sprinkle with granulated sugar.

+ place in a 325 degree oven for 25 minutes.

+ remove biscotti from the oven, reduce oven temperature to 300 degrees. slice biscotti on the bias into not more than 3/4 inches thick and return to the baking sheet, making sure the pieces aren't touching one another.

+ return to the oven and bake for an additional 20 minutes.

+ cool completely on a wire rack before storing in an air-tight container.