These classic Tuscan biscotti are very popular all over Italy.
They are harder than most biscotti Americans are accustomed to and
are made to be dunked in sweet wine or coffee.
1. Set a rack in the middle level of the oven and preheat to
350 degrees.
2. In a bowl combine the flour, sugar, baking powder, and cinnamon;
stir well to mix. Stir in the almonds.
3. In another bowl, whisk the eggs with the vanilla then use
a rubber spatula to stir into the dry ingredients. Continue to
stir until a stiff dough forms.
4. Scrape the dough out onto a lightly floured work surface
and divide it in half. Roll each half under the palms of your
hands into a cylinder a little shorter than your baking sheet.
Place the logs of dough on the baking sheet, making sure they
are neither too close to each other nor to the sides of the pan.
Press down gently with the palm of your hand to flatten the logs.
5. Bake for about 25 to 30 minutes, or until the logs are well
risen and have also spread to about double their original size.
The logs are done when pressed with fingertip they feel firm.
Place the pan on a rack and let the logs cool completely.
6. Reset the oven racks in the upper and lower thirds but leave
the temperature at 350 degrees. Place one of the cooled logs on
a cutting board and cut it diagonally into slices 1/3-inch thick.
Arrange the biscotti on the prepared pans, cut side down. It isn't
necessary to leave space between them. Bake the biscotti for about
15 or 20 minutes or until they are well toasted. Cool the pan
on a rack.
7. Store the cooled biscotti between sheets of parchment or
wax paper in a tin or plastic container with a tight-fitting cover.
