Homemade Almond Biscotti
Making your own almond biscotti is much easier than the local coffee shops let on. It always bothered me to see a wonderful-looking biscotto wrapped in plastic with a two or three dollar price tag. I was one of those suckers who thought that the only way to enjoy this delicacy was to pay the price. And I did many times.
But in the end, those pre-made biscotti always left something to be desired. Perhaps they were too crunchy. Perhaps it was the after-taste of all the preservatives. Perhaps it was attained way too easily and thereby never fully enjoyed.
I am glad to say that my longing for the perfect–and perfectly free–biscotti has come to an end! These homemade almond biscotti have become a little piece of heaven in our home. My kids devour them as a special-occasion “cookie” to dip in hot cocoa or milk.
And I equally enjoy having something to dip into my hot, foamy
coffee decaf cappuccino.
I must confess that my first batch of almond biscotti actually came with me in my purse to the local coffee shop. I was not ashamed in the least. Neither should you be. 🙂
Homemade Almond Biscotti
- 1/2 Cup (1 stick) unsalted butter softened
- 1 Cup sucanat sweetener or light brown sugar
- 2 eggs
- 1 1/2 tsp real vanilla extract
- 3 Cups Unbleached All Purpose Flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 Cup sliced almonds
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until smooth.
- Add in the eggs and vanilla and mix well.
- In a separate bowl, whisk or sift together the flour, baking powder, salt and almonds.
- Pour the flour mixture into the butter mixture and mix until just combined. Use your hands, if needed, to incorporate the last bit of flour.
- Divide the dough in half and plop each half onto the parchment paper. Form each part into a longish rectangle, about an inch high.
- If you have the time, chill the "logs" in the refrigerator for one hour. (Or they can be wrapped in plastic and chilled for up to 3 days.)
- Bake for 30 minutes, until the logs are evenly golden brown.
- Remove from oven, and using a sharp knife, slice the logs crosswise into1-inch strips. (This gives the biscotti their traditional shape.)
- Lay them on their sides and bake for another 5 minutes.
- Flip them over and bake for a final 5 minutes.
- Cool on a cooling rack...if you can wait that long! (They actually cool down pretty fast.) Let them cool completely before storing in an airtight container.