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Mini almond biscotti

By Sheryl Julian & Julie Riven
Globe Staff / December 9, 2008
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MAKES ABOUT 6 DOZEN

1 pound (3 cups) unskinned whole almonds
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1 cup sugar
3/4 cup canola oil
2 teaspoons vanilla extract

Set the oven at 375 degrees. Have on hand 3 baking sheets, one rimmed. Line the 2 unrimmed sheets with parchment paper.

Toast the nuts for 12 to 15 minutes, tossing occasionally, or until they are toasted. Leave to cool.

Meanwhile, in a bowl whisk the flour, baking powder, and salt. In a food processor, chop the almonds coarsely.

In an electric mixer fitted with the paddle attachment or the whisk, beat the eggs and sugar for 1 minute on medium speed. Beat in the oil and vanilla just until combined.

With the mixer on its lowest speed, beat in the flour mixture, followed by the almonds. The dough will be thick and sticky. Using a large metal spoon, place small dollops of dough down the length of one side of a baking sheet to form a rough log. Continue in this fashion until you have two 2-by-12-inch logs (four logs total) on each of the 2 parchment-lined baking sheets. Use a metal palette knife to shape and smooth the logs. Flatten them slightly with the knife.

Bake the logs in the center of the oven for 30 minutes, or until they are light brown and firm. Remove from the oven and slide the logs, still on the parchment paper, onto wire racks to cool.

Turn the oven down to 300 degrees. With a wide metal spatula, release the logs from the parchment paper and transfer them to a cutting board. Use a serrated knife to cut the logs on an extreme diagonal into 1/2-inch-thick slices. Set the slices, either cut side down, back on the parchment paper.

Bake the biscotti for 30 minutes, or until they are crisp and dry. Transfer to wire racks to cool completely. Store in an airtight container for up to 1 month.

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