A biscotti cookie is a delicious Italian tradition. Twice baked for that extra crunchyness, biscotti hold up when dunked into a hot coffee and add a sweetness to the bitter espresso bean. These cookies are so versatile and can hold any flavor you can dream up, whether its the traditional vanilla almond or a more ambitious pistachio and white chocolate they are always a staple in my house and are incredibly easy to make! This recipe includes a little bit of almond flour which adds textute to the cookie as well as flavor! If you don't have almond flour you can substitue for more all purpose!
Vanilla Almond Biscotti
Cook Time: 50 Mins
Total Time: 2 hrs.
4 cups all purpose flour
1/2 cup almond flour
1 tbs baking powder
1/2 tsp salt
1 cup butter(2 sticks)
2 cups sugar
1/2 tbs vanilla extract or paste
1 tsp almond extract
1 cups slivered or sliced almonds
- Preheat oven to 350°. Combine sugar and room temperature butter in stand mixer and cream until light in color and fluffy in texture. I suggest using a stand mixer because this dough gets very heavy and hard to turn by hand.
- Add eggs one at a time to the butter mixture. Beat after each addition. Room temperature eggs will mix into the batter more evenly but not required.
- Add extracts to batter and mix well.
- In a separate bowl sift and combine all purpose flour, baking powder, and salt.
- With mixer on low speed slowly add flour mixture to batter and incorporate fully.
- Add in almond flour and mix again on low until mixture is homogenous and all ingredients are fully incorporated.
- Divide dough in half and shape into long rectangular logs like photo below. This can be done on 1 pan if there is enough room, just keep in mind they will spread slightly.
8. Place pans in oven and bake for 30 minutes.
9. When timer is done remove pans from oven and let cooked logs rest until COMPLETELY cool. If the logs are not cool before cutting they may crumble easily and fall apart.
10. When the logs are cool, slice on an angle at 3/4 inch thickness..see photo below. Use a serated knife for even slices.
11. Place the slices back on the pan and return to 350° oven for 8 minutes.
12. Carefully flip each slice over and again bake for 8 minutes.
13. They should be golden brown and slightly crisp on the edges when they are finished. Allow to cool and drizzle with melted dark chocolate if you want a sweeter cookie!
Biscotti are already pretty hard and dry so their shelf life is a lot longer than your average sugar cookie. They will stay fresh for 3-4 weeks if kept in an airtight container.