I like adding herbs to many different kinds of desserts. Of course, it was only after I had made a batch of these biscotti, that I thought adding a few chopped sprigs would give them a delicious overtone with a hint of savoriness. Next time, I might add about 1 1/2 teaspoons or so of chopped fresh rosemary or even oregano to the dough for a different twist.
Makes about 2 dozen
1 cup marcona almonds, toasted
1 3/4 cups (7 3/4 ounces) all-purpose flour
1 teaspoon double-acting baking powder
1/4 teaspoon kosher or fine sea salt
1 1/2 teaspoons fresh chopped rosemary
1 cup (7 ounces) granulated sugar
6 tablespoons (3 ounces) unsalted butter
2 large eggs
1/2 teaspoon almond extract
Preheat oven to 375°F or 350°F convection. Line a baking pan with parchment paper; set aside. Place almonds in a food processor and using the metal “S” blade, pulse about 10 times or just until coarsely chopped. Set aside.
In a medium bowl, combine flour, baking powder, and salt, stirring together with a whisk. Set aside.
In the bowl of a stand mixer, using the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time so that each is incorporated into the butter/sugar mixture before adding the other egg.
Add the flour mixture to the butter mixture and beat on low speed until just combined; then stir in chopped almonds.
Divide the dough in half and roll into logs about 12-inches long; flatten slightly. Bake until firm and lightly browned about 30 to 35 minutes. Let cool on a wire rack about 15 minutes.
Transfer each log to a cutting board. Using a serrated knife, cut log crosswise into 1/2-inch-thick slices. Return the slices to the baking pan.
Bake, rotating sheet halfway through, until slices are just turning brown around the edges, 15 to 18 minutes. Transfer to a wire rack to cool.