Almond Biscotti Recipe
Follow this recipe to prepare delicious Almond Biscotti, a classic Italian twice-baked cookie perfect for dipping in coffee or tea.
Equipment
- 1 Baking sheet For baking the biscotti
- 1 Mixing bowl For preparing the dough
- 1 Wire rack For cooling the biscotti
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 tsp Baking powder
- 2 large Eggs Room temperature
- 1 tsp Vanilla extract
- 1 tsp Almond extract
- 1 cup Slivered almonds Lightly toasted
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, sugar, and baking powder.
- In another bowl, whisk eggs, vanilla extract, and almond extract together until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the toasted almonds until evenly distributed.
- Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
- Bake for 25-30 minutes, until logs are golden and firm to the touch.
- Remove from oven and let cool for 10 minutes. Reduce oven temperature to 300°F (150°C).
- Slice each log diagonally into 1/2-inch thick slices and place cut side down on the baking sheet.
- Bake for an additional 10 minutes on each side, until crisp and lightly golden.
- Transfer biscotti to a wire rack to cool completely before serving.
Notes
For added flavor, dipping the finished biscotti in melted chocolate is a great option.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 0.5gCholesterol: 15mgSodium: 5mgPotassium: 40mgFiber: 1gSugar: 8gVitamin A: 1500IUCalcium: 120mgIron: 0.2mg
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