Side Pannel
Classic Almond Biscotti
Ingredients List
- 3 1/4 cups all purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 1/2 cups sugar
- 10 tbsp (1 1/4 sticks) unsalted butter, melted
- 3 eggs
- 1 tbsp vanilla extract
- 1 tbsp almond extract
- 1 cup almond slices, toasted
Directions
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat.
Sift flour, baking powder and salt into medium bowl.
In a large bowl mix the sugar, melted butter, eggs, vanilla extract, and almond extract. Add the flour mixture to the egg mixture and stir with a wooden spoon until it”™s well combined. Mix in almonds.
Divide the dough in half. Get some flour on your hands and shape each dough portion into a 13 inch-long x 3 inch-wide, x 1 1/2 inch thick log. Transfer both logs to the prepared baking sheet, spacing about 2 inches apart. *They don”™t expand much, so it”™s ok if the logs are very close to the edge of the baking sheet.
Bake the logs until they”™re golden brown, about 30 minutes. Remove from the oven and cool the logs completely on the sheet on a wire rack, about 30 minutes. Keep your oven on.
Transfer the cooled logs to a cutting board. Use a serrated knife and cut logs into 1/2-inch-wide slices. Arrange the slices cut side down on the same baking sheet. Bake for 12 minutes. Turn the biscotti over and continue baking about 10-12 more minutes, just until they”™re starting to get some color. Transfer the biscotti to a wire rack and cool. They”™ll harden even more as they cool.
Store on the counter for up to 1 week. Or store them in the freezer in a plastic baggy for months.
Sift flour, baking powder and salt into medium bowl.
In a large bowl mix the sugar, melted butter, eggs, vanilla extract, and almond extract. Add the flour mixture to the egg mixture and stir with a wooden spoon until it”™s well combined. Mix in almonds.
Divide the dough in half. Get some flour on your hands and shape each dough portion into a 13 inch-long x 3 inch-wide, x 1 1/2 inch thick log. Transfer both logs to the prepared baking sheet, spacing about 2 inches apart. *They don”™t expand much, so it”™s ok if the logs are very close to the edge of the baking sheet.
Bake the logs until they”™re golden brown, about 30 minutes. Remove from the oven and cool the logs completely on the sheet on a wire rack, about 30 minutes. Keep your oven on.
Transfer the cooled logs to a cutting board. Use a serrated knife and cut logs into 1/2-inch-wide slices. Arrange the slices cut side down on the same baking sheet. Bake for 12 minutes. Turn the biscotti over and continue baking about 10-12 more minutes, just until they”™re starting to get some color. Transfer the biscotti to a wire rack and cool. They”™ll harden even more as they cool.
Store on the counter for up to 1 week. Or store them in the freezer in a plastic baggy for months.
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