Almond Biscotti
1 1/2 C all purpose flour
1/2 C yellow cornmeal
1 1/2 tsp baking powder
1/4 tsp salt
4 Tbsp (half stick) butter, at room temperature
2 Tbsp vegetable or canola oil
3/4 C granulated sugar
2 large eggs
1 tsp almond extract
1/2 tsp vanilla extract
3/4 C almond slivers or chopped almonds, toasted
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Toast the chopped almonds or almond slivers in the oven or stove top. If you are using whole raw almonds, toast them first before chopping. If using the oven: toast them on a tray at 350 degrees for 5 - 10 minutes, shake occasionally until fragrant and golden. On the stovetop: place the almonds in a skillet over medium heat, shake frequently until the almonds are fragrant and golden. Set aside to cool.
In a bowl, whisk together the flour, cornmeal, baking powder, and salt.
In another large bowl, add the butter, oil, and sugar and whisk until smooth. Add the extracts and one egg, whisk until smooth before adding the second egg.
Add in the dry ingredients and almonds and mix until no streaks of flour remain.
Scrape half of the dough onto one side of the prepared baking sheet. Shape the dough into a rectangle about 2.5 inches wide, roughly 10 - 12 inches long, and 3/4 inch high. Do the same with the other remaining half of dough. Bake for 20 - 30 minutes, until the logs are golden brown on top but still soft to the touch. Remove the pan from the oven and cool the logs until they are cool enough to handle.
Turn the oven down to 300 degrees F. Slice the logs at a slight angle into slices about 1/2 - 3/4 inches thick. Stand the cookie up like dominoes on the baking sheet. Bake for another 20 - 30 minutes or until the cookies are firm and dry. Transfer to a cooling rack and cool to room temperature.
