Description
Crisp, crunchy almond biscotti, perfect for dipping in coffee or tea. These Italian cookies are twice-baked for their signature texture and packed with nutty flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole almonds, roughly chopped
- 2 large eggs
- 1 teaspoon almond extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Stir in the chopped almonds.
- In a separate small bowl, whisk the eggs and almond extract.
- Pour the wet ingredients into the dry ingredients and mix until a stiff dough forms.
- Divide the dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long and 2 inches wide.
- Bake for 25-30 minutes, or until lightly golden and firm to the touch.
- Remove from the oven and reduce oven temperature to 300°F (150°C).
- Let the logs cool on the baking sheet for 10-15 minutes.
- Carefully transfer the logs to a cutting board. Using a serrated knife, slice each log diagonally into 1/2-inch thick cookies.
- Place the slices cut-side down back on the baking sheet.
- Bake for another 15-20 minutes, flipping halfway through, until golden brown and dry.
- Let cool completely on a wire rack before storing.
Notes
- For extra flavor, toast the almonds before adding them to the dough.
- Store biscotti in an airtight container at room temperature for up to 2 weeks.
- These biscotti make a wonderful gift when packaged nicely.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg