This was my first time making biscotti – I must admit, I’m not a baker, but these are super easy and really delicious. You can experiment with different extracts and add-ins. I happened to have slivered almonds and cinnamon on hand, so that’s what I used. If I had some chocolate, I would definitely dip the bottoms in some dark chocolate.
- 1/2 cup slivered almonds
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tsp cinnamon
- 2 cups all-purpose flour
- 3/4 cup granulated white sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
Makes 12 biscotti (not counting the ends that I ate immediately)
Preheat oven to 300 degrees and line a baking sheet with parchment paper or foil sprayed with non-stick spray.
In a small bowl lightly beat the eggs & extracts together.
In another bowl, mix the flour, sugar, baking powder, cinnamon and salt until well combined. Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.
On a lightly floured surface roll dough into a log about 14 inches long and 3 – 4 inches wide. Transfer log to the baking sheet bake for 30 -40 minutes, or until firm to the touch (log will spread during baking).
Remove from oven and let cool on a wire rack for about 10 minutes.
Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick. Arrange evenly on baking sheet. Bake 10-15 minutes, turn slices over, and bake another 10-15 minutes or until firm to the touch.
Remove from oven and let cool. Store in an airtight container.
Really simple and really really tasty. I will be making these often, I’m sure. I think they could use some chocolate and a hot cup of coffee to dunk them into.