Almond Biscotti

Method

1. Toast the almonds

   Done

   Heat the oven to 180°C (160°C fan, 350°F). Spread the 177 g (1 1/4 cups) almonds on a baking sheet and toast them for 8 to 10 minutes. Tip them onto a plate to cool.

   Ready when: Very lightly browned and smelling toasty. Nuts go from toasted to burnt fast, so check at 8 minutes.

   Start timer 9:00

2. Lower the oven, mark the parchment

   Done

   Turn the oven down to 170°C (150°C fan, 325°F) with a rack in the middle. On a sheet of parchment, draw two 20 x 8 cm (8 x 3 in) rectangles 10 cm (4 in) apart. Grease the baking sheet and lay the parchment on it, pencil side down.

   Ready when: The oven has dropped to 170°C (325°F) before the loaves go in.

3. Chop and grind the almonds

   Done

   Pulse 142 g (1 cup) of the cooled almonds in the food processor 8 to 10 times, until coarsely chopped, and tip them into a bowl. Process the remaining 35 g (1/4 cup) for about 45 seconds until finely ground. Add 248 g (1 3/4 cups) flour, 2 tsp baking powder and 1/4 tsp salt and process for 15 seconds to mix. Tip this flour mixture into a second bowl.

   Ready when: The chopped almonds are in coarse chunks; the ground almonds look fine and powdery.

4. Whip the eggs and sugar

   Done

   Process the 2 eggs in the empty food processor for about 3 minutes, until paler and almost doubled in volume. With the motor running, pour in 198 g (1 cup) sugar slowly, about 15 seconds. Add 57 g (4 tbsp) melted, cooled butter, 1 1/2 tsp almond extract and 1/2 tsp vanilla and process for 10 seconds. Scrape into a medium bowl.

   Start timer 3:00

5. Fold the dough

   Done

   Sprinkle half of the flour mixture over the egg mixture and fold it in gently with a spatula until just combined. Add the rest of the flour mixture and the chopped almonds and fold until no dry flour is left. Don't stir hard.

6. Shape two loaves

   Done

   Divide the dough in half. With floured hands, shape each half into a 20 x 8 cm (8 x 3 in) rectangle on the pencil guides. Spray the loaves lightly with oil and smooth the tops and sides with an oiled spatula.

7. Brush with egg white

   Done

   Beat the egg white with a pinch of salt and brush it gently over the tops of the loaves.

8. First bake

   Done

   Bake for 25 to 30 minutes, turning the sheet around halfway through.

   Ready when: The loaves are golden and just beginning to crack on top, and feel firm when pressed lightly.

   Start timer 25:00

9. Cool the loaves

   Done

   Leave the loaves on the baking sheet to cool for 30 minutes. Leave the oven on at 170°C (150°C fan, 325°F).

   Ready when: Warm rather than hot, and firm enough to lift onto a board in one piece.

   Start timer 30:00

   Otto tried this firstOtto saws into the loaves straight out of the oven and they crumble. Give them the full 30 minutes; cooler loaves slice cleanly.

10. Slice

    Done

    Move the loaves to a cutting board. With a serrated knife, cut each one on a slight angle into 1 cm (1/2 in) slices. Set a wire rack inside the rimmed sheet pan and lay the slices on it, cut side down, about 6 mm (1/4 in) apart.

11. Second bake

    Done

    Bake for about 35 minutes, turning the slices over halfway through.

    Ready when: Crisp and golden brown on both sides. They firm up further as they cool.

    Start timer 35:00

12. Cool completely

    Done

    Let the biscotti cool completely before serving or storing.