Biscotti
Twice-baked Italian almond cookies, crunchy and perfect for dipping in coffee or tea. This classic recipe yields a crisp, nutty treat with a satisfying snap.
- Total time
- 75 min
- Servings
- 24
- Calories
- 120
- Protein
- 3g
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup almonds
Instructions
- 1
Preheat oven to 350°F. Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together 2 cups flour, 1.5 tsp baking powder, and 0.5 tsp salt.
- 3
In a large bowl, beat 3 eggs and 0.75 cup sugar with an electric mixer until thick and pale, about 3 minutes. Beat in 1 tsp vanilla.
- 4
Stir the flour mixture into the egg mixture until just combined. Fold in 1 cup almonds until evenly distributed.
- 5
Turn dough onto a lightly floured surface. With floured hands, shape into a log about 12 inches long and 3 inches wide. Transfer to the prepared baking sheet.
- 6
Bake for 25 minutes, until the log is firm and lightly golden. Remove from oven and let cool for 10 minutes. Reduce oven to 325°F.
- 7
Using a serrated knife, slice the log diagonally into 1/2-inch thick slices. Place slices cut-side down on the baking sheet.
- 8
Bake for 10 minutes, flip slices, and bake another 10 minutes until crisp and golden. Cool completely on a wire rack.
- 9
Store in an airtight container for up to 2 weeks.
Tools you’ll need
- baking sheet
- parchment paper
- mixing bowls
- electric mixer
- serrated knife
- wire rack
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