Ingredients for Almond Vanilla Bean Biscotti
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg white
- 1 teaspoon pure vanilla extract
- 1 vanilla bean, split lengthwise and scraped
- 1/2 teaspoon salt
- 2 tablespoons buttermilk
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup whole almonds, toasted and chopped
- 1/2 cup packed brown sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Almond Vanilla Bean Biscotti? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Almond Vanilla Bean Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the butter and both sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the almonds.
- Turn the dough out onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide. Place the log onto the prepared baking sheet.
- Bake for 30 minutes. Remove from oven and let cool slightly.
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, slice the log diagonally into 1/2-inch thick slices. Arrange the slices, cut-side down, back onto the baking sheet.
- Bake for another 10-15 minutes, or until golden brown and crisp. Flip slices halfway through.
- Let the biscotti cool completely on a wire rack before serving. For optimal crispness, let them sit overnight.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
27g
Fat
6g
Carbs
5g
