Biscotti di Mandorle alla Brian (Brian's Almond Biscotti)
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This recipe is a modification of an Alice Medrich recipe from Baking
with Julia (Morrow, 1996; ISBN 0-688-14657-0) (companion to Julia
Child's TV series of the same name). When I make it (which is
infrequently) I get raves for it; I don't see any reason it shouldn't
for anyone else. Goes great with pretty much anything, though a caffe
latte is ideal.

Oh, and the dough is almost as much fun to eat as chocolate chip cookie
dough, so restrain yourself because it doesn't make much...

makes approx 2 dozen

2/3 c chopped or sliced almonds 1 2/3 c flour (I used King Arthur) 1/2
tsp baking soda 1/4 tsp salt 2 large eggs 2 tsp almond syrup or amaretto
1 tsp vanilla extract (the real stuff, not that imitation crap) 3/4 c
white sugar

Preheat oven to 350F.

Mix flour, baking soda, and salt in a medium bowl.

In another bowl, whisk together eggs, sugar, vanilla, and syrup.

Add dry ingredients to liquid and mix (by hand if necessary) until
incorporated.

Divide dough in half and form into logs about 12 inches long on a
greased or parchment-covered cookie sheet.

Bake for exactly 35 min. and cool on a rack for at least ten minutes.

Slice logs along diagonal about 1/4-1/2 in apart to create cookies;
slices should be between four and six inches long to get the number of
biscotti the recipe calls for.

Lay slices on a cookie sheet in a single layer and bake at 300F for five
to six minutes; when finished, turn all cookies and bake for five to six
more minutes. Don't overbake at this stage; they get very hard very
quickly and you don't want to overdo it or you'll have to soak them
instead of dip them.

Cool again; they will crisp up.

Consume with coffee, cocoa, or tea.

Repeat.