So after tasting the almond biscotti from Mike's Pastry, I decided to alter the recipe I used before. This biscotti tastes sort of like gingerbread (Mike's Pastry biscotti tastes of ginger, nutmeg, cinnamon, and other holiday spices) to me. One thing that is a major difference this time is that I mixed everything by hand. A few websites I read on the subject said to never use a mixer when making biscotti (if you are attempting my first recipe on here, then by all means, use the mixer since those biscotti are more like anisette toast anyway). Another thing I learned is how to shape the dough into rolls better. Before, I was making the dough into small "loaf" shapes. This time, I shaped the dough into a neat,wide and low-profile rectangle, patting down the top and making the sides straight. This produced wonderfully traditional shaped biscotti. I think this is as far as I can take my own recipe. I really want to see if Mike's will sell their biscotti recipe...there's just something about the texture and taste that you can't replicate at home. Below is my very own recipe
2 2/3 cup flour
1/2 t salt
2 t baking powder
1 T ground cinnamon
1 t ground nutmeg
1/4 t allspice
1 T ginger
3 eggs beaten well
1 1/2 cups packed dark brown sugar
1 T vanilla extract
2 t almond extract
2 T dark molasses
1 stick melted butter
Sift together dry ingredients except the almonds in a bowl, set aside.
In a separate bowl, mix the wet ingredients together.
Slowly add the dry ingredients to the wet, stirring with a wooden spoon.
After batter is mixed, add the almonds (about 2 handfuls)
On an ungreased cookie sheet (I use a silpat), scoop batter out and form into wide-rectangles (recipe will make about 2), make sure to flatten the top and not make them too high (you should put flour on your hands so the batter doesn't stick to them too much).
Bake at 350 degrees for 20-25 minutes.
Remove from oven, let cool for 5 minutes and baste with an egg wash. After egg wash appears dry, cut the now-puffed up rectangle into slices and lay the slices cut side down on the cookie sheet (if you are using a silpat, remove the silpat for this second baking).
Bake for 10-15 minutes at 350 degrees.
Remove from oven and let cool.