Enjoy the perfect combination of crunchiness and nuttiness with this delightful almond biscotti recipe. These twice-baked Italian cookies are a classic treat that pairs perfectly with a cup of coffee or tea. With the rich flavor of almonds and a touch of vanilla, these biscotti are sure to become a favorite in your home. Whether you're a seasoned baker or trying biscotti for the first time, this recipe is easy to follow and results in delicious, golden-brown biscotti that are perfect for dipping.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole almonds
- 1/2 cup almond meal
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Add the softened butter and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs and vanilla extract.
- Add the egg mixture to the dry ingredients and mix until the dough comes together.
- Fold in the almonds and almond meal until evenly distributed.
- Divide the dough into two equal parts.
- On a floured surface, shape each portion into a log about 12 inches long and 2 inches wide.
- Transfer the logs onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 25-30 minutes, or until the logs are lightly golden brown.
- Remove from the oven and let them cool for 10 minutes.
- Reduce the oven temperature to 325°F (160°C).
- Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
- Place the slices cut-side down back onto the baking sheet.
- Bake for an additional 15 minutes, then flip the biscotti over and bake for another 15 minutes, or until golden and crisp.
- Remove from the oven and let the biscotti cool completely on a wire rack.
- Store in an airtight container at room temperature.
