Biscotti Recipe
Italian · Dessert · 65 min total
Classic Italian almond biscotti, twice-baked for a crunchy texture perfect for dipping in coffee or wine.
20
min prep
min prep
45
min cook
min cook
24
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup whole almonds, toasted and coarsely chopped
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, beat eggs, vanilla extract, and almond extract until frothy.
- Gradually add dry ingredients to egg mixture, stirring until a dough forms. Fold in almonds.
- Divide dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. Place logs on prepared baking sheet, spacing them apart.
- Bake for 25 minutes, until logs are golden and firm to the touch. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F (165°C).
- Transfer logs to a cutting board. Using a serrated knife, cut logs diagonally into 1/2-inch thick slices.
- Place slices cut-side down on baking sheet. Bake for 10 minutes, then flip and bake another 10 minutes, until crisp and lightly golden.
- Transfer to a wire rack to cool completely. Store in an airtight container.
Tips
- For chocolate variation, replace 1/4 cup flour with cocoa powder and add 1/2 cup chocolate chips.
- Biscotti keep well for up to 2 weeks in an airtight container.
- Serve with coffee, tea, or Vin Santo for dipping.
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