Almond Biscotti Cookies are crunchy, twice-baked Italian cookies perfect for dunking in coffee or tea. They have a nutty flavor, slightly sweet, and a crisp texture that makes them ideal for gifts or dessert platters.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup (120g) sliced almonds
Instructions
- Preheat oven and prepare pans
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. - Mix dry ingredients
Whisk together flour, baking powder, and salt. - Cream sugar and eggs
Beat sugar and eggs until thick and pale. Mix in almond and vanilla extracts. - Combine ingredients
Gradually fold dry ingredients into wet mixture, then fold in almonds. - Shape and first bake
Form dough into logs, place on sheets, and bake 25 minutes. Cool slightly. - Slice and second bake
Slice logs into ½-inch pieces. Place cut sides down and bake 10–12 minutes per side until crisp. Cool completely.
Tips for Almond Biscotti
- Use fresh almonds for the best crunch.
- Toast biscotti lightly for extra flavor.
- Store in airtight containers to maintain crispness.
Uses for Almond Biscotti
Perfect for dunking in coffee, tea, or hot chocolate. Ideal for gift-giving or dessert trays.
