Almond biscotti

Ingredients for 1 servings:

• 8 eggs
• 700 g sugar
• 1,000 g flour
• 1 tsp vanilla pod(s), ground
• 1 tsp, leveled salt
• 500 g almonds, unpeeled, coarsely chopped
• 1 packet of baking powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Italian almond pastries

Beat the eggs and sugar until frothy. Don’t waste any time. Mix the other ingredients and stir into the foam. Some of the almonds can also be replaced with hazelnuts. A little bitter almond flavoring with the dough also tastes good. Let the dough rest for about 30 minutes, then with wet hands form dough strands about 2-3 cm in diameter and place them on a baking sheet lined with baking paper. Leave at least 5 cm of space between them. Bake at medium heat until light brown and immediately cut diagonally into strips about 1 cm thick. Place the strips cut-side down on the baking sheet and bake again until they begin to brown around the edges. Once the pastries have cooled, store them in a cool, dry place.