Makes 28 biscotti, 14 servings
Twice-baked almond biscotti with a crisp, crunchy texture ideal for dunking in coffee or tea.
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| prepPreheat oven to 350°F / 175°C | |||||||||
| prepLine a cookie sheet with parchment paper | |||||||||
| 240 g all-purpose flour | Combine flour, almonds, sugar, baking powder & salt | Mix wet into dry until rough dough forms | Knead, form into two 12-inch logs, place on sheet | Bake 350°F / 175°C, 25 min, rotating halfway | Cool on sheet 15 min, lower oven to 300°F / 150°C | Slice on angle 1/2 inch thick, lay cut-side down | Bake 300°F / 150°C, 15 min | Turn biscotti, bake 300°F / 150°C, 15 min more | Cool on rack to room temperature |
| 85 g slivered almonds | |||||||||
| 150 g sugar | |||||||||
| 1 teaspoon baking powder | |||||||||
| 1/4 teaspoon salt | |||||||||
| 2 large eggs | Whisk eggs, butter & vanilla | ||||||||
| 60 ml butter, melted | |||||||||
| 1 teaspoon vanilla extract | |||||||||
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