Almond Biscotti

Name: Almond Biscotti
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 300 g all-purpose flour; 200 g fine granulated sugar; 1 tsp baking powder; 1/4 tsp salt; 3 eggs; 2 tsp vanilla extract; 100 g whole blanched almonds

A classic Italian twice-baked biscotti with a crisp texture, perfect for pairing with coffee or a fruit smoothie.

1h 10m

Easy

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Ingredients

all-purpose flour 300 g

fine granulated sugar 200 g

baking powder 1 tsp

salt 1/4 tsp

eggs 3

vanilla extract 2 tsp

whole blanched almonds 100 g

Instructions

Preheat and Prepare

Preheat the oven to 150°C. Take two pieces of heat-resistant baking paper and brush them evenly with oil.

Mix the Dough

Combine the dry ingredients. Whisk the eggs until smooth, then add the vanilla extract and mix thoroughly. Slowly pour the egg and vanilla mixture into the dry ingredients while stirring constantly. Fold the almonds into the batter.

Shape and First Bake

Divide the dough into two portions and shape each into a flat log, 25 cm long and 5 cm wide, placing them on the oiled baking paper on a baking sheet. Transfer to the preheated oven and bake for 35-40 minutes, until the surface is light golden.

Slice and Second Bake

Remove from the oven, transfer the partially baked logs to a cutting board, and cut into slices about 1 cm wide. Place the slices back on the baking paper and bake for another 10-15 minutes, until the surface is golden brown.