Crunchy Almond Biscotti
Biscotti are the perfect companion to a cup of coffee. A hard, crunchy biscuit originating in Italy, they have a nutty, buttery flavour that is sweet, but not overly so. This recipe is for the American version, which is slightly softer. For extra decadence, dip one end in melted chocolate.
1 ¾ cups of flour
¾ cups almonds, coarsely chopped
2 ¼ tsp baking powder
¾ cups sugar
¼ cup melted butter
2 tsp vanilla extract
½ tsp almond extract
- Combine the flour, baking powder and almonds
- In a separate bowl, beat together eggs, sugar, butter, almond extract & vanilla extract. Add to the flour mixture and mix until a soft dough is formed. The dough should be soft, but not sticky; if it is sticky, add more flour.
- Divide the dough into two equal portions. On a lightly floured surface, roll each portion into a 12 inch log. Transfer the logs to a parchment lined baking sheet.
- Using your hands, flatten each log; they should be roughly 2 inches wide and a 1/2 inch high
- Bake at 350°F/180°C for 20 minutes
- Remove from the oven and let cool on the baking sheet for 5 minutes
- With the logs on the baking sheet, cut each log diagonally into fingers. They should be between 3/4 and 1 inch wide. Be careful not to score your baking sheet; particularly if you are not using parchment paper.
- Space the biscotti fingers out on the baking sheet and return to the oven. Let bake for another 20-25 minutes, or until golden brown.
- Remove the biscotti from oven and let cool completely