Ingredients for The Best Almond Biscotti
- All Purpose Flour
- Slivered Almonds
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 teaspoon salt
- Vanilla Extract
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How to Make The Best Almond Biscotti
- Preheat oven to 350°F (175°C). Position rack in the center.
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the nuts and stir to combine.
- In a separate bowl, whisk together eggs, softened butter, and vanilla extract until light and fluffy.
- Create a well in the center of the dry ingredients. Pour in the wet ingredients and gently mix until a rough dough forms.
- Turn the dough out onto a lightly floured surface. Knead briefly until the dough comes together. Add extra flour only if necessary.
- Shape the dough into a large log (about 1 inch thick, 2 inches wide, and 12 inches long). Cut the log in half.
- Shape each half into a similar log.
- Place the logs on the prepared baking sheet, and gently flatten slightly with your fingers.
- Bake for 25 minutes, rotating the pan halfway through. The bars should be firm and lightly browned.
- Reduce oven temperature to 300°F (150°C).
- Let the biscotti cool on the baking sheet for 15 minutes.
- Transfer the cooled logs to a cutting board using two spatulas.
- Using a serrated knife, slice the logs diagonally into 1/2-inch thick biscotti.
- Arrange the biscotti cut-side down on the baking sheet.
- Bake for 15 minutes, then flip and bake for another 15 minutes, until golden brown and crisp.
- Let cool completely on a wire rack before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
44g
Fat
12g
Carbs
8g
