Almond Biscotti

Almond biscotti are a classic Italian accompaniment to a glass of wine for a sweet treat after dinner. We now see biscotti most often in coffee shops and the flavors have expanded beyond the traditional almond. Sometimes I add dried fruit or dip the biscotti in melted chocolate, but this classic almond version is my favorite. These twice baked cookies are delightful when dunked in a café au lait or coffee of choice. Delizioso!

Almond Biscotti

Ingredients for Almond Biscotti

2 eggs beaten

2 tablespoons melted butter

1 tablespoon almond extract

1 teaspoon vanilla extract

2 cups almond flour

1/3 cup sugar

1 teaspoon baking powder

1/2 cup sliced almonds

Directions for Almond Biscotti

Preheat oven to 350 degrees.  In a small bowl, whisk the eggs, butter, and extracts. In a large mixing bowl, combine the almond flour, sugar, and baking powder. Mix the wet ingredients into the dry ingredients and stir to combine. Then mix in the almonds so they are well incorporated.

Line a baking sheet with parchment paper. Scoop the dough onto the baking sheet forming it into a long loaf, about 10 inches long and 3 inches wide. Bake 20 minutes and then let cool 30-40 minutes.

Turn the oven down to 300 degrees. Slice the cooled loaf into 12 equal pieces and place the pieces on their side. Bake 10-12 minutes, then flip the pieces to the other side and bake an additional 10-12 minutes. Turn the oven off and allow biscotti to cool in the oven. 

Store biscotti in an airtight container or freeze.

Makes 12 small biscotti

If you enjoy this recipe, I recommend giving this Chocolate Drop Cookies recipe a try.
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