第一次做，还蛮不错的。。。呵呵。。
比斯第一次考提(其實義大利音唸起來比較像"比斯勾提")
因為biscotti原意指"twice-baked"也就是烤兩次的餅乾，因此他真的很硬.
Biscotti因為乾硬、保存時間長，很適合長途運輸，所以廣為流傳，作為乾糧販售，
史料還說，發現新大陸的那位哥倫布先生也很愛Biscotti，成為他居家旅遊或長期航海的良伴。
直到文藝復興時期，人們附庸風雅時興聚會，Biscotti頓時身價攀高，成為托斯卡尼地區佐甜葡萄酒的點心。
Almond Biscotti:
3/4 cup (180 ml) whole almonds (blanched (skins off) or natural (skins on))
1/2 teaspoon pure almond extract
2 cups (260 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1/4 teaspoon salt
Almond Biscotti: Preheat oven to 350 degrees F (180 degrees C). Place the almonds on a baking sheet and bake for 8-10 minutes or until very lightly brown and fragrant. Let cool and then chop coarsely.
Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
In a small bowl whisk the eggs with the vanilla and almond extracts.
In a large bowl whisk the flour with the sugar, baking powder and salt. Stir in the chopped almonds. Then add the egg mixture and stir until a dough forms. Divide the dough in half, and on a lightly floured surface roll each half into a 7 inch (18 cm) log that is about 3 - 4 inches (8 - 10 cm) wide. Transfer logs to the prepared baking sheet and bake for about 35 minutes, or until firm to the touch (log will spread during baking). Remove from oven and let cool on a wire rack for about 10 to 15 minutes.
Transfer logs to a cutting board and, using a sharp knife, cut logs into slices about 1/4 - 1/2 inch (6-12 mm) thick on the diagonal. Place the slices of biscotti on the baking sheet and bake about 10-15 minutes, turn slices over, and bake for another 10-15 minutes or until firm to the touch. (The longer you bake the biscotti the more crisp and crunchy they will be.) Remove from oven and let cool. Store in an airtight container for several weeks.
