LPV 88: The End of Days

Music -

Creator Destroyer - Wendy Rule

The End (Chopin Prelude #4) - The Good China

The End of the Film - Tony Gage

The End of the End of the End - Morusque

Almond Biscotti

2 3/4 cups flour

1 1/2 tsp baking powder

1/2 teaspoon salt

1 1/4 cups sugar

1/2 cup of butter melted

2 tsp almond extract

3 eggs

1 1/2 cups roasted almonds, chopped

Mix together the flour, baking powder and salt. In a seperate bowl, cream the sugar, butter and almond extract.   Add the eggs one at a time.  Then gently add the flour mixture and avoid overmixing.  Refridgerate the dough for about an hour or overnight.  Once firm enough to handle, preheat the oven to 350F and carefully remove from the bowl. Divide it into two equal portions and form into two loaves about 12 inches long and two inches wide, about 3/4inches high. Place these onto a baking sheet, preferably lined with parchment paper or a silpat. (Make sure they are at least three or four inches apart).

Bake the loaves for about 25 to 30min or until the edges are golden brown.  Once out of the oven and cooled a bit, they should be fairly solid and set through. Cool for at least 15min before cutting carefully with a serrated knife in a sawing motion into even slices, about a 1/2 inch thick.  Lay them out on the same parchment lined baking sheet you baked the original loaves on, cut sides up, and put them back in the oven for about 18 to 22 minutes, or until fully dry and crisp.  

Feel free to turn your oven down a bit if you’re worried they will burn and then leave them in a little longer.  I usually put it down to 300F and put it on the lowest shelf, then turn the oven off after the buzzer goes off and leave them in a little longer before removing them from the oven, just to make sure they are fully dried out. Serve with coffee or tea and dunk to your hearts content.