Biscotti are perfect for dipping in coffee because they are dry (due to the second baking). You may substitute any nut you prefer for the almonds, and you may also add other flavorings such as almond extract, orange flower water, or cinnamon. Dipped in chocolate, these cookies are elevated to candy!
Hands-on: 20 minutesTotal: 1 hour 25 minutes
- 1½ cups whole almonds
- 4 Tbsp. unsalted butter, softened
- ¼ cup sugar
- 1 large egg
- ½ tsp. vanilla extract
- 1 tsp. baking powder
- ⅛ tsp. salt
- 1 cup all-purpose flour
- Preheat oven to 350ºF. Spray a large baking sheet with nonstick cooking sheet. Set aside.
- Lay the almonds out in an even layer on an ungreased baking sheet pan; bake for 10 minutes. Set aside. Keep the oven on for the biscotti.
- Cream the butter and sugar together with an electric mixer or by hand. Add egg and vanilla; beat to incorporate. In a separate bowl combine the baking powder, salt, and flour. Add this dry mixture to the egg/butter mixture, and combine to make a smooth dough. Stir in almonds.
- Scrape dough out onto the prepared baking sheet. Wet your fingers with water, and then form the dough into a broad, flat log. Bake for 30 minutes.
- Remove from the oven and cool on the baking sheet for 5 minutes. Reduce oven heat to 275°F.
- Transfer the log to a cutting board. Cut the log into ½" slices and place the slices back on the baking sheet, cut sides facing up. Bake 15 minutes; turn cookies over and bake 10 minutes more. Remove from pan and cool on a rack.