Biscotti. Baked twice Italian cookies. These almond biscotti cookies are perfect as a snack, and you will love dunking some in your coffee or milk! Today you get to learn a straightforward biscotti recipe.
Biscotti cookies require less time to prepare, you don’t have to place the dough in the fridge for an hour or two, the ingredients are in every kitchen, and forming the dough hardly takes 3 minutes. To me, it is the best companion to my Chai.
How to Make Biscotti?
After mixing the ingredients well, you’ll end up with a sticky dough, don’t worry, you can handle a wet dough is easy. Wetting your hand with cold water will help you form the dough into a rectangular shape effortlessly.
The word biscotti means (Baked twice) in Italian, However, you will have to bake these classic Italian biscotti three times.
The first time you will bake the long log you created from the dough, the second time is after slicing the long log into slices, the third time take place after you flip the slices to the other side.
I’ve used butter in this biscotti recipe, but you can use oil if you wish. I’m not sure why would anyone replace butter with oil when making these cookies and miss the rich flavor but it is your call!
Store Almond Biscotti Cookies in an airtight container for up to 3 weeks, and that makes the biscotti cookies an ideal gift.
You can try other biscotti recipes I’ve made:
If you ever make any of these biscotti recipes make sure to let me know in the comment box below. I have a feeling that you will enjoy these cookies as much as we did!
Update: I had originally published this post in February 2011. I have added new images and new texts to give this post a new and fresh look.
Let’s Bake some Almond Biscotti Cookies.
Almond Biscotti Cookies
- 1/4 cup melted butter
- 1/2 cup sugar
- 1 teaspoons vanilla
- 2 eggs
- 1 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 cup toasted almond
- Sift flour with baking powder and salt, keep aside.
- In a bowl beat all the wet ingredients, add sugar and beat some more.
- Add the flour to the wet ingredients and mix gently.
- Add the almonds to the dough, do not over mix.
- Dust the baking sheet with flour. Transfer the dough to it.
- Wet your hands with cold water, give the dough a rectangle shape. Should be 1 inch high.
- Bake in a preheated oven 300F/150C for 35 minutes.
- Take it out of the oven and let it rest for 10 minutes, slice into 1/2 inch slices and place them on the
- baking sheet.
- Increase oven temperature to 350F/180C.
- Bake the slices for 7 minutes on each side.
- When done, keep the biscotti on the baking sheet for 3 minutes then transfer to a cooling rack.
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