Ingredients for Basic Biscotti
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How to Make Basic Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Spread 1 cup of whole almonds on the prepared baking sheet and toast in the preheated oven for 8-10 minutes, or until lightly golden brown. Remove from oven and let cool completely.
- Coarsely chop half of the toasted almonds.
- In a large bowl, whisk together 3 cups of all-purpose flour, 1 cup granulated sugar, 1 teaspoon salt, and 1 teaspoon baking soda.
- In a separate bowl, beat 2 large eggs until light and frothy.
- Add the beaten eggs to the dry ingredients and mix until just combined.
- Stir in the whole toasted almonds and the chopped almonds.
- Mix until a firm dough forms. If the dough is too dry, add a tablespoon of water at a time until it comes together.
- Turn the dough out onto a lightly floured surface and knead briefly to form a smooth ball. Divide the dough in half.
- On a lightly floured surface, shape each half of the dough into a cylinder 15 inches long and 1 1/2 inches in diameter.
- Place the dough cylinders on 2 baking sheets lined with parchment paper, leaving space between them.
- Bake for 15-20 minutes, or until the biscotti are very lightly browned and firm to the touch.
- Carefully remove the biscotti from the baking sheets and let them cool slightly on a wire rack.
- Using a serrated knife, slice each cylinder diagonally into 1/2-inch thick biscotti.
- Arrange the biscotti, cut-side down, on the baking sheets.
- Bake for another 20-30 minutes, or until the biscotti are golden brown, firm, and completely crisp.
- Transfer the biscotti to a wire rack to cool completely before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
39g
Fat
1g
Carbs
5g
