This almond biscotti recipe will make your kitchen smell delightful and your taste buds immensely satisfied. These twice-baked cookies are perfect for dipping into your morning coffee or as a treat for any time of the day. With a crunchy texture and a burst of almond flavor, these biscotti will surely become a favorite in your household. Get ready to impress your friends and family with this homemade delight!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole almonds, toasted and roughly chopped
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the toasted and chopped almonds.
- Divide the dough in half and shape each half into a log about 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
- Bake for 25-30 minutes or until the logs are lightly golden brown and firm to the touch.
- Remove from the oven and let the logs cool for 10 minutes.
- Using a serrated knife, slice the logs diagonally into 1/2 inch thick slices. Lay the slices flat on the baking sheet.
- Bake for an additional 15-20 minutes, turning the slices halfway through, until they are golden and crisp.
- Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
