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Ingredients
- 8Â Eggs plus one for brushing
- 2 cups Sugar 400 g
- 8 cups Flour (not packaged) plus more for dusting (1kg)
- 4 tsp Baking powder 16g
- 1/4 tsp Salt
- 1 tsp Vanilla
- 1 tsp Almond essence
- 2 cups Almonds roasted and coarsely chopped 325g
- 4 tbsp Sugar in the raw to sprinkle on top
- 1 cup Oil 240 ml
Instructions
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In a large bowl whisk the eggs and sugar until light and frothy. Slowly add oil and continue whisking. Add vanilla and almond essence. Set aside.
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Mix flour, salt, and baking powder and sift it in the wet ingredients. Using a spatula stir until well combined and a sticky dough forms. Fold in almonds.
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Flour work surface:
Divide the dough into 2 to make a very large biscotti.
4 parts for medium and 6 for small cookies perfect for cookie trays.
(I made large cookies)
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Work gently using extra flour so it doesn’t stick.
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Roll to desired size log and move to a cookie sheet covered with parchment paper.
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Flatten gently and egg wash the top. Sprinkle with sugar in the raw.
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Bake 350°F 180°C for large cookies. Bake them for approximately 35 minutes or until golden.
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Remove and let it cool for 5 minutes and slice to desired thickness. Place them back on a cookie sheet and rebake at 325°F 165°C until golden. Let them cook and store them in an airtight container. These cookies keep well for a few weeks.
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Enjoy!
