Today, I have an almond biscotti recipe to share with y’all! I love biscotti- mostly because it doesn’t feel like a cookie. Biscotti makes me feel fancy and sophisticated when I eat it alongside a mug of cocoa or tea. Also, I actually really enjoyed making these. It was kind of a lengthy process- just the kind of project I love to sink my teeth into! They turned out amazingly! I think the whole batch was gone within a week!
- 1 1/3 cups toasted whole almonds
- 1 3/4 cups flour
- 2 tsp baking powder
- pinch of salt
- 2 eggs
- 1 egg white, beaten
- 1 cup sugar
- 1/4 cup melted butter
- 1 3/4 tsp almond extract
- 1/2 tsp vanilla extract
Preheat your oven to 325 degrees. Grease a baking sheet and line with parchment paper. Roughly chop about a cup of your almonds. In a food processor, grind the rest of the almonds into a fine powder. Combine the almond powder with the flour, baking powder, and salt.
In another bowl, beat your eggs until light and fluffy. Mix in your sugar, beating until completely combined. Stir in the butter and extracts. Then, stir in your flour mixture in shifts. Add in your chopped almonds and combine.
Now, divide the dough into two balls. Place apart on the parchment paper and work into thin rectangular loaves, about 3×7 inches. Smooth the loaves and brush with the beaten egg white. Then, bake for about 30 minutes or until firm to the touch.
Let cool for about 40 minutes. Then, use a sharp, serrated knife to cut into slices about 1/2 inch thick. Place back in the oven and cook for 15-20 minutes. Then, flip and continue cooking for another 15-20 minutes. Cool and then store. Serve with coffee, tea, or cocoa!