Get the Recipe:
Almond Biscotti
Almond Biscotti are a great companion for your coffee or tea!
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) firmly packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (110 g) chopped almonds
- 1/4 cup (21 g) sliced almonds
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Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone liner.
- Combine the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla and almond extracts.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chopped almonds.
- Transfer the dough to the prepared pan. Shape the dough into a rectangle about 3 & 1/2” wide (approximately 9cm) and 3/4” tall (approximately 2cm). The dough will be a bit sticky, so dust your fingertips with a bit of flour if necessary to help you shape it.
- Sprinkle the sliced almonds over the top of the dough and press down lightly.
- Bake for 25 minutes. Remove the pan from the oven and allow to cool for 10 minutes (or until is cool enough to handle).
- Use the parchment paper to transfer the biscotti to a cutting board. Cut the biscotti into 3/4” (2cm) crosswise slices.
- Line the baking sheet with a fresh sheet of parchment paper or clean silicone liner. Place the biscotti, cut side down, onto the pan.
- Bake 18 to 22 minutes, or until browned. Cool on the pan for 10 minutes. Then transfer the cookies to a wire rack to cool completely.
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Notes
- Store in an airtight container at room temperature up to 2 weeks.
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