Almond Biscotti

Almond Biscotti
Levi Brown
Use both whole almonds and almond extract to infuse these cookies with a double dose of nuttiness.

Get the recipe
.
Makes 60 cookies
preparation
25
minutes
cooking
100
minutes

Ingredients

2
cups
all-purpose flour, spooned and leveled
1/2
teaspoon
baking soda
1/2
teaspoon
baking powder
1/2
teaspoon
kosher salt
2
large eggs
1
cup
sugar
1/4
teaspoon
pure almond extract
1
cup
almonds

Directions

  1. Heat oven to 350° F. Line a baking sheet with parchment. In a large bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
  2. Using an electric mixer, beat the eggs and sugar on medium-high until light and fluffy, 4 to 5 minutes. Beat in the almond extract.
  3. Gradually add the flour mixture, mixing by hand until just combined (do not overmix). Fold in the almonds.
  4. Shape the dough into two 2-by-10-inch logs and place 3 inches apart on the prepared baking sheet. Bake until golden and firm, 25 to 30 minutes.
  5. When the logs are cool enough to handle, using a serrated knife, slice each log into ⅜-inch-thick slices. Place the slices cut-side down on 2 baking sheets.
  6. Bake, rotating the baking sheets and turning the biscotti over halfway through, until dry and firm, 8 to 10 minutes. Let cool completely on the baking sheets.

 

Dawn Perry
November 2011

Nutritional Information

  • Per Serving
  • Calories 44
  • Fat 1 g
  • Sat Fat 0 g
  • Cholesterol 7 mg
  • Sodium 34 mg
  • Protein 1 g
  • Carbohydrate 7 g
  • Sugar 3 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 8 mg
What does this mean? See Nutrition 101.