A traditional Italian biscuit that is twice-baked, crunchy, and perfect for dipping in coffee or tea. This recipe yields a delicious and aromatic biscotti with almonds.
Preparation time
20min
Cooking time
45min
Ingredients
24 Servings
- 250 g all-purpose flour
- 1 tsp baking powder
- 2 eggs
- 0.5 tsp salt
- 150 g sugar
- 60 g unsalted butter
- 1 tsp vanilla extract
- 120 g whole almonds
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3
In another bowl, beat the eggs, melted butter, and vanilla extract until well combined.
Step 4
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Stir in the almonds.
Step 5
Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
Step 6
Bake for 25-30 minutes, or until the logs are golden brown. Remove from the oven and let cool for 10 minutes.
Step 7
Reduce the oven temperature to 325°F (165°C). Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
Step 8
Place the slices cut side down back on the baking sheet. Bake for an additional 10-15 minutes, or until the biscotti are dry and crisp. Let cool completely before serving.