Updated: May 15
Biscotti meaning "twice baked" in Italian is one of my favorite side coffee snack. Delicious with your favorite hot beverage or by itself, these biscottis are a must mak
yield: 36 cookies
1 cup sliced almonds
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 granulated sugar
3/4 cup brown sugar
2 teaspoons almond extract
1 teaspoon vanilla extract
Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
Spread almonds on this baking sheet and last for 10-12 minutes or until golden brown.
Meanwhile, in a medium bowl whisk together baking powder, flour, salt, and both sugars.
In a separate bowl, whisk together eggs and extract.
When almonds are toasted, allow them to cool briefly then chop coarsely.
Mix together both mixtures and fold in chopped almonds.
After dough is formed, create two log shaped domes and bake for about 30 minutes.
Then using a serrated knife slice the baked logs to form biscotti shaped cookies about 3/4 inch thick.
Place slices back on the baking sheet and bake for 15-20 minutes. Turn them over at around the 8-9 minute mark.
Place on a wire rack to cool and enjoy with your favorite hot beverage.