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5 from 1 vote

Homemade Almond Biscotti

Course Snack
Cuisine Italian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16 cookies
Author Bonnie Hershey

Ingredients

  • 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

Instructions

  • 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.

Notes

Optional variations: At the final stage of mixing, you can also throw in a handful of dried cranberries or mini chocolate chips.