Description
Almond Biscotti is a crunchy Italian cookie that is perfect for dipping in coffee or tea.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup whole almonds, toasted
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, cream the softened butter until smooth.
- Add the eggs, vanilla extract, and almond extract to the butter, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the toasted almonds.
- Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
- Place the logs on the prepared baking sheet, spacing them about 3 inches apart.
- Bake for 25-30 minutes, or until the logs are golden and firm to the touch.
- Remove from the oven and let cool for 10 minutes.
- Carefully slice the logs diagonally into 1/2-inch thick pieces.
- Place the slices cut side down back on the baking sheet.
- Bake for an additional 10-15 minutes, turning them halfway through, until they are crisp and golden.
- Let cool completely on a wire rack.
Notes
- For a chocolate twist, dip half of each biscotti in melted dark chocolate after baking and let it set on parchment paper.
- Experiment with different nuts such as pistachios or walnuts, or add dried fruits like cranberries or cherries for added flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 150
- Sugar: 6g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg