A traditional Italian biscotti recipe that's perfect for dunking in coffee. These twice-baked cookies are crunchy, nutty, and slightly sweet, making them an irresistible treat.
Preparation time
20min
Cooking time
45min
Ingredients
24 Servings
- 250 grams all-purpose flour
- 120 grams almonds
- 1 teaspoon baking powder
- 2 eggs
- 200 grams granulated sugar
- 0.5 teaspoon salt
- 60 grams unsalted butter
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2
In a large bowl, mix together the flour, sugar, baking powder, and salt.
Step 3
In another bowl, whisk together the melted butter, eggs, and vanilla extract.
Step 4
Add the wet ingredients to the dry ingredients and mix until combined. Stir in the chopped 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, until the logs are golden brown. Remove from the oven and let cool for 10 minutes.
Step 7
Reduce the oven temperature to 300°F (150°C).
Step 8
Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices. Place the slices cut side down on the baking sheet.
Step 9
Bake for an additional 10-15 minutes, until the biscotti are dry and crisp. Let cool completely before serving.