Description
Crunchy, nutty, and delightfully dunkable, these classic almond biscotti are twice-baked to golden perfection and pair beautifully with coffee or tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 cup whole or chopped almonds
- Optional: ¼ cup orange zest or dried cranberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet mixture. Fold in almonds and optional additions.
- Divide dough in half and shape into two 12×2 inch logs on the prepared baking sheet. Flatten slightly.
- Bake for 25–30 minutes until golden. Remove and let cool for 10 minutes.
- Slice logs diagonally into ½ inch slices. Place slices cut-side down on the baking sheet.
- Bake for another 10 minutes, flipping halfway through. Let cool completely on a wire rack.
- Serve and enjoy with coffee or tea.
Notes
- Use a serrated knife for clean slices.
- Cool the logs slightly before slicing to reduce crumbling.
- Store biscotti in an airtight container for up to 2 weeks.
- Freeze extra biscotti for long-term storage and crisp in the oven before serving.
Nutrition
- Serving Size: 1 biscotti
- Calories: 95
- Sugar: 6g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg