I am of the sort for which breakfast constitutes a cappuccino and something sweet, preferably a cookie. I’ve been known to have a piece of chocolate with that morning coffee if nothing else is available. I really try to have a tin of homemade cookies on the counter at all times and if J. had his way, it would always be filled with these biscotti. They are incredibly crunchy, very nutty, yet not too sweet-the perfect way to start the day.
Biscotti di Greve
2 cups flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 egg yolk
1 teaspoon vanilla
1-1/2 cups whole almonds,toasted and coarsely chopped
egg wash-1 egg beaten with 1 teaspoon water
In bowl of electric mixture fitted with paddle, blend flour, sugar, salt, baking soda and combine well. In small bowl whisk together eggs, yolk and vanilla and add to flour mixture, blend until dough is formed and add almonds. If your dough seems too dry, add the remaining egg white.
Turn dough onto lightly floured board, knead several times and halve . With floured hands form each piece into a flattish log, about 12 inches long and 2 inches wide and place on parchemnt lined baking sheet. Brush logs with egg wash.
Bake the logs on 300 degree oven for 50 minutes and the let them cool on a baking sheet for 10 minutes.
On a cutting board cut the logs crosswise on the diagonal into 1/2 inch slices, arrange cut sides down on baking sheet and bake them for 15 minutes on each side.
Transfer to cooling racks and cool. Store in airtight container. Makes about 48 biscotti.
You can vary this recipe by changing the nuts (I love them with hazelnuts) or by adding freshly grated orange zest or chocolate chips. Use your imagination!