Biscotti 😚

Biscotti

Eggs (2 tsp)                              300 g
Sugar (2 tsp)                            550 g
Salt tsp)                                    15 g
Vanilla extract                        2 tsp
Orange zest, (2 tsp)                4 g
Flour (2 tsp)                            850 g
Baking powder (2 tsp)          20 g
Blanched almonds tsp)        300 g

Method:
1. Combine the eggs, sugar, and salt. Stir over hot water to warm
the mixture, then whip until thick and light.
2. Fold in the vanilla and orange zest.
3. Sift together the flour and baking powder. Fold into the egg
mixture.
4. Mix in the almonds.
MAKEUP
Bar method. Scale at (500 g). Shape into logs 2–2 1/2 in. (6 cm)
thick. Do not flatten the logs (the dough will be sticky and
somewhat difficult to handle). Egg-wash.
BAKING
325°F (160°C), about 30–40 minutes, or
until light golden
FINISHING
Let cool slightly. Slice diagonally 1/2 in. (12 mm) thick. Place cut
side down on sheet pans. Bake at 275°F (135°C) until toasted
and dry, about 30 minutes.