Description
Makes 12 biscotti
Ingredients
Units
Scale
- 3/4 cup (90 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3 tbsp (42 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar
- 1 egg (or 3 tbsp heavy cream whisked with 1/2 tsp cornstarch)
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp anise extract (optional)
- 3/4 cups whole almonds
- melting chocolate for dipping
Instructions
- Pre-heat oven to 350°F. Line a baking sheet pan with parchment paper or a silicone mat.
- In a mixing bowl, whisk together flour, baking powder and salt and set aside.
- Add butter and sugar in a separate mixing bowl and mix on high speed for 2 minutes. Add egg, vanilla, almond, and anise extract and mix for another minute. Fold in the dry ingredients and once half the flour has been incorporated, add the almonds and mix well.
- Spoon the dough onto a prepared baking sheet pan and use damp hands to shape the dough into a 7×3 inch rectangle. Bake the dough for 30-35 minutes. Remove the biscotti slab and let it cool completely for about an hour before cutting.
- Cut logs diagonally into 1/2-inch thick cookies with a sharp knife. Place the cookies flat on their sides on the baking sheet and bake for 10 minutes. Flip the cookies and bake for another 5 minutes. Remove from the oven and cool on a rack until completely cool.
- You can dip the biscotti into melted dark chocolate to make them even sweeter!
- Category: Dessert
- Cuisine: Italian
