Take your morning coffee to the next level with a perfectly crisp almond biscotti.
Ingredients:
- 140 g OR 5/8 cup OR 10 tablespoons room temperature unsalted butter
- 265 g OR 1 1/3 cup granulated sugar
- 3 larg eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 400 g OR 3 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoon salt
- 2/3 - 1 cup slivered almonds (you can use sliced blanched almonds but will be less texture)
Instructions:
- In a mixing bowl, cream together the butter and sugar.
- Add the eggs, beating well after each addition.
- Add the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking powder and salt.
- With the mixer on low, gradually add the flour mixture to the wet mixture. Gradually increase the mixer speed until all is well combined.
- Add the almonds and mix to combine.
- Divide the dough into two equal portions.
- Roll each portion into a log 10 inches long and 2 inches wide. Place the logs onto a parchment-lined 20" x 15" baking sheet
- Bake in preheated oven at 350 degrees for 30 minutes.
- Take out of the oven and let cool completely.
- Diagonally cut each log into 1 inch slices and place cut side down back on the baking sheet.
- Bake for 10 minutes. Flip each slice to the other side and bake for another 10 minutes.
- When cooled, they can be stored at room temperature in a sealed container for up to a month.
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