Almond Biscotti Recipe

Delight in the crunchy goodness of homemade almond biscotti. These twice-baked Italian cookies are perfect for dipping into your favorite hot beverage.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup almonds, toasted and coarsely chopped
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Instructions:

Preheat your oven to 350F 175C

Line a baking sheet with parchment paper

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt

Stir in the toasted almonds

In a separate bowl, beat the eggs, vanilla extract, and almond extract until well combined

Add the wet ingredients to the dry ingredients and mix until a dough forms

Divide the dough in half

On a lightly floured surface, shape each half into a log, about 12 inches long and 1 1/2 inches wide

Place the logs on the prepared baking sheet, leaving some space between them

Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly golden

Remove the logs from the oven and let them cool for about 10 minutes

Reduce the oven temperature to 325F 165C

Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick slices

Place the slices cut-side down on the baking sheet and return to the oven

Bake for an additional 15-20 minutes, flipping the slices halfway through, until they are crisp and golden

Remove from the oven and let the biscotti cool completely on a wire rack

Once cooled, the almond biscotti are ready to be enjoyed or stored in an airtight container