This biscotti recipe is a twice-baked almond cookie meant for dunking. It is not a soft drop cookie or a biscotti from a box.
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Biscotti
- Total Time: 1 hour 15 minutes
- Yield: 20 cookies 1x
Description
Biscotti. From Alissa.
Ingredients
Scale
- 2 cups (250g) flour
- 1 cup (200g) sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 cup chopped almonds
Instructions
- Heat the oven to 350°F (175°C). Stir the dry ingredients. Mix in eggs, extracts, and almonds. Form a log on a sheet.
- Bake 25 minutes. Cool 10 minutes, slice on a bias, and lay the slices cut side down.
- Bake 10 minutes, flip, and bake 10 minutes more.
Notes
Slice with a serrated knife while the log is warm. A cold log crumbles.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Almonds
Chopped, not ground. You want the pieces.
Extract
A teaspoon of almond is enough. More tastes like soap.
Second bake
This is what dries them. Skip it and they are cake.
Slice
Half an inch. Thicker slices stay soft.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Chocolate dip?
Melt a little chocolate and dip one end after they cool.
Storage
Airtight, 2 weeks.
Dunk
Coffee or tea. They are supposed to be dry.
Nuts
Hazelnuts can stand in for the almonds.