Almond Biscotti
Set oven to 350°
INGREDIENTS
1 ⁄ 2 c unsalted butter, room temperature 3 ⁄ 4 c sugar
2 large eggs, room temperature
1 t vanilla extract
1 t almond extract
2 c AP flour
1 1 ⁄ 2 t baking powder
1 ⁄ 4 t salt
1 ⁄ 2 c toasted almonds, chopped
DIRECTIONS
In a small bowl combine flour, baking powder, salt and almonds. Set aside.
In a mixer with the paddle attachment or hand mixer with beaters, beat butter and sugar until fluffy. Add in the eggs and beat until well combined. Add in both extracts, vanilla and almond. Once combined, add in flour mixture. Mix until just combined.
On a baking sheet with a piece of parchment paper, pour out the mixture. With your hands form into the shape of an oblong loaf. It should be between 1 ⁄ 4” to 1 ⁄ 2” tall and 12” long and about 4” wide. Bake at 350° for 20 minutes until golden on the outside.
Remove from the oven and let cool about 15 minutes. Gently take the biscotti off the sheet pan. I use a long bread knife under the middle of the loaf lengthwise to transfer to a cutting board. Now cut it on the diagonal, about 1⁄2” thick pieces. Lay them back on the same parchment on their sides to bake for another 10-15 minutes. For best results turn the biscotti halfway through 2nd bake.
Remove from the oven and let cool completely. Serve with ice cream, coffee, or alone...they are delicious!
Enjoy!
