Description
Crisp, twice-baked cookies with a hint of vanilla and almond, perfect for dipping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds, toasted
- 1/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the melted butter and toasted almonds. The dough will be stiff.
- Turn the dough out onto a lightly floured surface and divide it in half. 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 firm and lightly golden.
- Remove from the oven and let cool for 10 minutes.
- Reduce the oven temperature to 300°F (150°C).
- Slice the logs into 1/2-inch thick cookies using a serrated knife.
- Place the sliced cookies cut-side down on the baking sheet.
- Bake for another 10-15 minutes per side, or until golden brown and crisp.
- Let cool completely on a wire rack.
Notes
- For extra flavor, you can add a pinch of almond extract to the dough.
- Store biscotti in an airtight container at room temperature for up to two weeks.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: vanilla almond biscotti, Italian cookies, twice-baked cookies, crunchy cookies, dessert, baking