Almond Biscotti

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 12/15/2020, viewed by 260
yield12 portionstotal time60m

This crispy Italian cookie is made to be dunked into a cup of coffee or tea. This treat is so versatile and can be made with any nuts or flavors you choose.

What you will need

4 Tbsp Unsalted Butter

¾ cup Sugar

2 Eggs

1 tsp Almond Extract

½ tsp Vanilla Extract

1 1/4 cup AP Flour

1 tsp Baking Powder

½ tsp Salt

1 cup Roasted Almonds (chopped)

Turbinado Sugar, optional

(Nutritional facts 344 calories, 18.06 g fat, 37.9 g carbohydrates, 8.98 g protein, 324 mg cholesterol, 365 mg sodium)

How to cook

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Gather and portion all ingredients.

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Set oven to 350°F

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r a few minutes until lighter in color.

Add the butter and sugar to the base of a stand mixer and cream together for a few minutes until lighter in color.

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Add the eggs mixing in the first one fully before adding the second.

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Beat until well combined, scraping down the sides of the bowl if needed.

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Scrape down the mixing bowl and add the vanilla and almond extracts.

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Mix in the flour, salt, and baking powder until just combined.

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Fold in the chopped almonds with a spatula until evenly distributed.

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ugh into a log about 1 inch thick. Flour your hands to avoid sticking. The width of the log here will dictate the length of the biscotti. Top with turbinato sugar if you like.

Prepare a sheet of parchment paper and dust lightly with flour. Form the dough into a log about 1 inch thick. Flour your hands to avoid sticking. The width of the log here will dictate the length of the biscotti. Top with turbinato sugar if you like.

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-15 minutes.

Bake for 25 minutes or until puffed up in the middle. Let cool for about 10-15 minutes.

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ing sheet  on the cut side.

Slice the log into 1 inch pieces on the diagonal. Lay the slices on the baking sheet on the cut side.

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Bake for another 15 minutes, flipping the cookies halfway through.

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