Classic Biscotti
Classic Biscotti are crunchy Italian cookies perfect for dipping in coffee or tea, featuring a delightful nutty flavor from sliced almonds.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour Sifted
- 2 teaspoons baking powder Double check for freshness
- 0.5 teaspoon salt
Wet Ingredients
- 0.75 cup sugar Granulated
- 6 tablespoons butter Should be at room temperature
- 3 pieces eggs Large eggs
- 2 teaspoons vanilla extract
- 0.25 teaspoon almond extract
Add-ins
- 0.67 cup sliced almonds Toast for enhance flavor if desired
Instructions
Preparation
- Preheat your oven to 400℉ and prepare a baking sheet by lining it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, use a hand mixer to whip together the butter and sugar until light and fluffy.
- Mix in the eggs, vanilla, and almond extract.
- With the mixer on low speed, add the flour mixture, about ¼ cup at a time, mixing until just combined.
- Finally, fold in the sliced almonds.
Shaping and Baking
- On a lightly floured surface, shape the dough into a rough square.
- Cut the dough into 4 evenly sized rectangles and roll each into 6-inch long logs.
- Place the logs on the prepared baking sheet, spaced apart.
- Bake at 400℉ for 20-25 minutes, until the logs are a light golden color. Allow to cool for 5 minutes.
- Lower the oven temperature to 325℉, cut each log into 1-inch slices, lay slices flat, and return to the oven.
- Bake for an additional 15-20 minutes until the biscotti feel dry and are very golden.
Cooling
- Remove from the oven and cool on a cooling rack until they reach room temperature.
- Enjoy! Optional: Dip in chocolate or drizzle it on top for garnish.
Notes
Store in an airtight container at room temperature for up to two weeks or freeze in a sealed bag for up to three months. Ensure butter is at room temperature for easier mixing. Do not skip the cooling period after the first bake for easier slicing.