Biscotti
Twice-baked Italian almond cookies, perfect for dipping in coffee.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the sugar, melted butter, eggs, vanilla extract, and almond extract until well combined and lightened in color.
- 3
In a separate bowl, mix the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and stir with a wooden spoon until a stiff dough begins to form.
- 4
Fold in the whole toasted almonds. Turn the dough out onto a lightly floured surface and divide it in half. Shape each half into a slightly flattened log, about 10 inches long and 2 inches wide.
- 5
Place the logs on the prepared baking sheet and bake for 25-30 minutes until golden and firm to the touch. Remove from the oven and let cool on a wire rack for 15 minutes. Reduce the oven temperature to 300°F (150°C).
- 6
Transfer the slightly cooled logs to a cutting board. Using a serrated knife, slice them diagonally into 1/2-inch thick pieces. Place the slices cut-side down back onto the baking sheet. Bake for 10-12 minutes on each side until crisp and dry.
Plan it in Listahan
Add Biscotti to your week, check it against your household's allergens, and build the shopping list automatically.