Description
Italian Biscotti are classic, twice-baked cookies with a satisfying crunch, infused with almonds, vanilla, and almond extract. Perfect for dipping in espresso or tea, these elegant treats bring a touch of Italy into your home.
Ingredients
2 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup whole almonds (roasted)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the eggs and sugar until the mixture becomes pale and doubles in volume.
- Stir in the vanilla extract and almond extract.
- Gradually add the dry ingredients to the egg mixture, stirring gently to form a soft, sticky dough.
- Fold in the whole roasted almonds.
- Divide the dough in half and shape each portion into a 10-inch long log. Place them on the baking sheet and bake for 25-30 minutes until golden and set.
- Let the logs cool for 10 minutes, then slice diagonally into ½-inch thick slices using a serrated knife.
- Place the slices cut-side down on the baking sheet and bake for an additional 10-12 minutes per side, until golden and crispy.
Notes
For a richer flavor, you can add ½ teaspoon of ground cinnamon or nutmeg to the dry ingredients.
For a spiced twist, consider adding dried cranberries or orange zest.
Chocolate-dipped biscotti: Dip the ends in melted dark chocolate after the second bake and allow it to set.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: undefined
- Cuisine: Italian
