Almond Biscotti
Twice-baked Italian almond cookies, perfect for dipping in coffee.
Contains common allergens
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Instructions
- 1
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a separate small bowl, whisk the eggs, vanilla extract, and almond extract. Pour the wet ingredients into the dry ingredients and stir until a dough begins to form.
- 4
Fold in the chopped toasted almonds. Turn the dough out onto a lightly floured surface and divide it in half.
- 5
Shape each half into a slightly flattened log, about 10 inches long and 2.5 inches wide. Place the logs on the baking sheet and bake for 30 minutes until lightly browned and firm to the touch. Remove from the oven and let cool for 15 minutes.
- 6
Reduce oven temperature to 300°F (150°C). Using a serrated knife, cut the cooled logs on a slight diagonal into 3/4-inch thick slices. Place the slices cut-side down on the baking sheet and bake for another 15-20 minutes until dry and crisp. Cool completely on wire racks.
Plan it in Listahan
Add Almond Biscotti to your week, check it against your household's allergens, and build the shopping list automatically.