Homemade Biscotti
Almond biscotti are baked as logs, sliced, and baked again to dry their cut surfaces.
Ingredients
- ½ cup butter softened either salted or unsalted
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ cup almond slivers (toasted or untoasted
Instructions
- Set the oven to 325°F (163°C). Beat softened butter with the sugar, then mix in the eggs and extracts.
- Stir in the flour and baking powder just until blended. Distribute the almond slivers through the dough.
- Divide the dough in two and form logs about 8 inches long and 4 inches wide on a baking sheet.
- Bake for roughly 35 minutes. Allow 5 minutes of cooling before slicing carefully with a serrated knife.
- Lay the slices on the sheet and bake again for 20–25 minutes, turning halfway through. Cool completely for the final crisp texture.
Notes
Recipe source: Barbara Bakes. Preparation text has been rewritten for this guide.