Biscotti

The Recepie

Yield

8-10 pieces

Prep time

2 hours

Baking time

30-40 minutes

Total time

2 hours 40 minutes

What you'll need?

Baking Sheet: A large baking sheet lined with parchment paper to bake the biscotti logs and slices.
Mixing Bowls: At least two – one for dry ingredients and one for wet ingredients.
Measuring Cups and Spoons: For accurately measuring both dry and liquid ingredients.
Whisk: To mix the dry ingredients.
Electric Mixer (optional): Helpful for beating the eggs and combining ingredients, but you can also mix by hand.
Spatula or Wooden Spoon: For mixing the dough.
Serrated Knife: To slice the biscotti logs after the first bake.
Cutting Board: To place the biscotti logs on for slicing.
Cooling Rack: To cool the biscotti completely after the second bake.

Ingredient

2 cups (250g) all-purpose flour
1 cup (200g) granulated sugar
1 tsp (5g) baking powder
1/2 tsp (2.5g) salt
3 large eggs
1 tsp (5ml) vanilla extract
1 tsp (5ml) almond extract
1 cup (150g) whole almonds
Optional: 1/2 cup (85g) dried cranberries.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Combine Wet Ingredients: In a separate bowl, beat the eggs, vanilla extract, and almond extract together.
Form the Dough: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the almonds (and optional chocolate chips or dried cranberries).
Shape the Dough: Divide the dough in half. On the prepared baking sheet, with wet hands shape each half into a log about 10 inches (25cm) long and 2 (5cm) inches wide. Flatten the tops slightly.
First Bake: Bake for 25-30 minutes, or until the logs are firm to the touch and slightly golden. Remove from the oven and let them cool on the baking sheet for 10-15 minutes.
Slice and Second Bake: Reduce the oven temperature to 325°F (165°C). Transfer the logs to a cutting board and use a serrated knife to slice them diagonally into 1/2-inch (1.25cm) thick slices. Place the slices cut-side down back onto the baking sheet.
Bake Again: Bake for an additional 10-15 minutes, flipping the biscotti halfway through to ensure even baking, until they are crisp and golden.
Cool and Enjoy: Let the biscotti cool completely on a wire rack. Store in an airtight container for up to two week.

Enjoy your homemade biscotti with a cup of coffee or tea!

* For a variation, try adding orange zest, cinnamon, or other nuts or dip one end of the biscotti in melted chocolate for an extra treat. Don't use raisins or white chocolate or dried apricots as they might get burnt in the baking process.