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Almond Biscotti
A light and crunchy biscotti with hints of almond makes for the perfect pairing with coffee during a coffee break.
Remember that the trick to biscotti is to bake it twice rather than once, and thus take a bit longer start-to-finish than normal cookies, but it is well worth the wait!
The dough mixes together exactly like drop cookie dough, but you form the dough into a large loaf And if your kitchen skills include shaping a meatloaf and slicing a loaf of bread, you’ve got what it takes to make these tasty morsels. Bake, slice, repeat, and then ENJOY!!
!Bon Appétit!
Prep Time: 15 minutes
Bake Time: 50 minutes – 1 hour
Yield: About 40 small biscotti
Ingredients
- ¼ cup + 2 tablespoons butter, salted or unsalted
- ⅔ cup white granulated sugar
- ¾ teaspoon salt
- 2 teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
- 1 ½ teaspoons baking powder
- 2 large eggs
- 2 cups unbleached all-purpose flour
- ⅔ cup slivered almonds, or substitute mini chocolate chips, dried fruit, and/or chopped nuts
Directions
Preheat the oven to 350° F. Line a large cookie sheet with parchment paper or a slip pat mat and set aside.
Using a stand mixer or an electric hand mixer fitted with a paddle, beat together butter and sugar until creamy/fluffy and well-combined, about 3 minutes.
Add eggs, one at a time, stirring well after each addition.
Stir in vanilla and almond extracts.
In a medium bowl whisk together flour, baking powder, and salt until well combined.
Gradually add flour mixture into butter mixture, stirring until completely combined.
Slowly stir in almonds or other add-ins, but be sure not to crush.
Lightly flour your hands and turn the dough out onto a clean work surface. Divide dough into two equal pieces and form dough into two separate logs on the prepared baking sheet. Logs should be about 12 inches long by about 2-3 inches wide, and spaced at least 4 inches apart as biscotti will spread. If the dough feels too sticky, lightly dust with additional flour and lightly powder your hands with a thin layer of flour when working with dough.
Bake 30 minutes at 350° F, or until light golden brown.
Remove from the oven and allow biscotti to cool completely on the baking tray.
Once cooled, carefully move to a cutting board and carefully slice loaves diagonally into slices about 1 inch thick, using a serrated bread knife. Place biscotti cut-side down on the lined cookie sheet.
Return to 350° F oven and bake for 10 minutes. Flip each biscotti over gently, and then bake another 10 minutes. Biscotti should be a light golden brown on all sides when finished baking.
Allow to cool completely.
Enjoy with coffee, tea, or just as a snack.
Store in an airtight container at room temperature and will keep for several weeks.
