Ingredients
- 2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup whole almonds, toasted and roughly chopped
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped almonds.
5. Divide the dough into two equal portions. On a lightly floured surface, shape each portion into a log, about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving some space between them.
6. Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden brown and firm to the touch.
7. Remove the logs from the oven and let them cool on the baking sheet for 10 minutes. Reduce the oven temperature to 325°F (160°C).
8. Using a sharp knife, cut the logs diagonally into 1/2-inch thick slices. Place the biscotti back on the baking sheet, cut side down.
9. Bake for an additional 12-15 minutes, or until the biscotti are dry and crisp. Flip the biscotti over halfway through the baking time to ensure even browning.
10. Remove the biscotti from the oven and let them cool completely on a wire rack.
Nutritional Information (per biscotti, approximate values)
Calories: 120
Total Fat: 6g
- Saturated Fat: 3g
- Trans Fat: 0g
Cholesterol: 25mg
Sodium: 45mg
Total Carbohydrate: 15g
- Dietary Fiber: 1g
- Sugars: 6g
Protein: 2g
Please keep in mind that these values are approximate and can vary based on the specific brands and quantities of ingredients used. Enjoy your almond biscotti with a mug of Hazelnut Coffee!