Best Biscotti Recipe

Ingredients

• 2 cup all-purpose flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 0.5 cup unsalted butter (melted and cooled)
• 0.75 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 0.5 tsp almond extract
• 0.75 cup whole almonds (toasted and roughly chopped)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

3. 3

   In a separate large bowl, whisk together the melted butter and granulated sugar until smooth.

4. 4

   Add the eggs one at a time to the butter mixture, whisking well after each addition. Mix in the vanilla extract and almond extract.

5. 5

   Gradually add the dry flour mixture to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Do not overmix.

6. 6

   Fold in the toasted, chopped almonds until evenly distributed throughout the dough.

7. 7

   Divide the dough in half. On the prepared baking sheet, shape each half into a log approximately 10 inches long and 2-3 inches wide. Space them at least 3 inches apart as they will spread.

8. 8

   Bake for 25 to 30 minutes, or until the logs are firm to the touch and lightly golden brown.

9. 9

   Remove from the oven and let the logs cool on the pan for about 10-15 minutes. Lower the oven temperature to 325°F (160°C).

10. 10

    Transfer the logs to a cutting board. Using a sharp serrated knife, cut the logs crosswise on a slight diagonal into 1/2-inch to 3/4-inch thick slices.

11. 11

    Place the slices back onto the baking sheet, cut-side down.

12. 12

    Bake for another 8-10 minutes, then flip the biscotti over and bake for an additional 8-10 minutes until they are dry and crisp.

13. 13

    Transfer the biscotti to a wire rack to cool completely. They will continue to harden as they cool.

Notes

For a decorative touch, you can dip one end of the cooled biscotti into melted dark or white chocolate. Store in an airtight container for up to two weeks. If the dough is too sticky to handle when shaping the logs, lightly flour your hands.

Nutrition per serving

• biscotti
• cookies
• Italian
• dessert
• baking
• almonds
• snack
• vegetarian