Ingredients for Anna's Twice Baked Almond Biscotti
- 1/2 cup (1 stick) butter, softened
- 3 large eggs
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup sliced almonds
- Not present in recipe
- 2 teaspoons baking powder
- Not present in recipe
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 1 teaspoon almond extract
- 1/2 cup optional candied lemon peel
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How to Make Anna's Twice Baked Almond Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and honey.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the sliced almonds and any optional candied peel.
- Turn the dough out onto a lightly floured surface and shape into a log about 12-14 inches long and 2 inches wide.
- Place the log on the prepared baking sheet.
- Bake for 30-35 minutes, or until the biscotti is lightly golden brown.
- Remove from oven and let cool slightly on the baking sheet for 10 minutes.
- Reduce oven temperature to 300°F (150°C).
- Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
- Arrange the slices, cut-side down, back on the baking sheet.
- Bake for another 10-15 minutes, or until golden brown and crisp.
- Let the biscotti cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
34g
Fat
14g
Carbs
7g
