Almond Biscotti

These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.

  • Prep:
  • Total Time:
  • Yield: Makes about 40

Photography: Standard

Source: Everyday Food, January/February 2012

Ingredients

  • 2 1/2 cups all-purpose flour (spooned and leveled)
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 3 large eggs, lightly beaten
  • 1 tablespoon pure vanilla extract
  • 1 cup slivered almonds, toasted

Directions

  1. Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.

  2. Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.

  3. With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

Cook's Notes

The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs. Making the logs as uniform as possible ensures even baking.

Store biscotti in an airtight container, up to 2 days, or freeze, up to 3 months.

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