Almond Biscotti
12 portions
60mThis 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 345 calories, 18.06 g fat, 38.09 g carbohydrates, 8.89 g protein, 324 mg cholesterol, 366 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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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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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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Bake for 25 minutes or until puffed up in the middle. Let cool for about 10-15 minutes.
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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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