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Almond Biscotti

Yields30 ServingsCook Time45 minsTotal Time45 mins

Biscotti are a popular cookie from Italy. It’s a twice-baked, crunchy cookie shaped like a half moon. The Italians dip biscotti in coffee or in sweet Italian dessert wine, such as Vin Santo.

 ¾ cup (up to 1 cup) whole almonds (with skins on)
 2 cups all-purpose flour
 1 cup sugar
 ¾ tsp baking soda
 ¼ tsp salt
 zest of one lemon
 zest of one orange
 3 eggs
 ½ tsp vanilla extract
 ½ tsp almond extract
 vegetable cooking spray
1

Place almonds on a baking sheet and toast in a 350˚F oven for 15 minutes. Set aside.

2

In a large bowl, combine the flour, sugar, baking soda, salt, lemon and orange zest.

3

In a small bowl, combine the eggs, vanilla extract and almond extract.

4

Add the wet ingredients to the dry, stirring until combined. (Don’t overmix or the biscotti will be too dense.)

5

Add almonds. Turn dough onto a lightly floured surface and gently knead 8 to 10 times or just until the dough comes together.

6

Shape the dough into a 16-in. long roll.

7

Place the roll on a baking sheet that has been sprayed with cooking spray. With your hands, flatten the roll to a thickness of 1 in.

8

Bake at 350˚F for 30 minutes. Remove from oven and let cool until cool enough to handle (about 10 minutes).

9

With a sharp serrated knife, cut the roll diagonally into approximately 30 half-in. slices.

10

Place cut side down on the baking sheet. Reduce the heat to 325˚F and bake an additional 6 to 8 minutes. Turn cookies over and bake a further 6 to 8 minutes.

11

Remove from baking sheet and let cool on a wire rack. Store in an airtight container.

Nutrition Facts

Servings 30