Almond biscotti - Dear's assigned task

Over the weekend, Dear challenged me to bake some biscuits, in particular, biscotti. I immediately thought of cranberry-almond but luckily he specified that he wanted a nutty one and only nutty ones. Since I had only almond nuts at home, I decided to go for conventional almond biscotti.

Biscotti are all easy to bake except for the STICKY dough. It was super sticky! I wonder if it should be that sticky. As a result, I could not roll it into the log shape that was needed and I wasted a fair bit of dough. But, according to Dear... it tasted good! He liked it! The only thing was that I could really slice them into thinner pieces... agreed!

Biscotti with coffee make an awesome tea-time snack... the Italian way.

Almond Biscotti

Ingredients

• 145 g almond nuts 
• 265 g plain flour/ all-purpose flour 
• 150 g  granulated sugar 
• 1 tsp baking powder 
• 1/8 tsp salt 
• 3 eggs 
• 1 tsp vanilla extract 
• 1 tsp almond extract (I omitted) 

Method:

1. Preheat oven to 180degC and roast almond nuts for about 5 mins. Let cool and chopped the nuts coarsely. 
2. In a small bowl, beat lightly the eggs and extracts 
3. Turn down temperature to 150degC. Line a tray with baking sheet. 
4. Using an electric mixer or hand mixer, beat and mix the flour, sugar, baking powder and salt until well-blended (about 30 secs) 
5. Gradually add the eggs-extracts mixture, and add the chopped nuts halfway, until a dough forms 
6. On a floured surface, roll the dough into an approx. 14-in by 3-in log-shaped dough. 
7. Transfer onto the baking try lined with baking sheet. Bake for about 30-40 mins until the surface of the dough feels firm to touch. 
8. Remove half-baked dough from the oven and let cool for 10 mins 
9. using a serrated knife, slice the dough into about 1/2 to 1 inch thin strips. Place them side facing up on the baking tray and return them to the oven to bake for 10 mins. 
10. after 10 mins turn the other face side up and bake for another 10 min. 
11. Let cool and store in air tight container.