Italian Biscotti with Almonds
These Italian almond biscotti are my mother’s classic family recipe. Made with butter, chopped almonds, vanilla, and almond flavoring, these twice-baked cookies are crisp, buttery, and perfect with coffee or espresso.
Ingredients
- 1 stick butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup chopped almonds
- 2-21/2 cups all-purpose flour
- 2 tsp vanilla extract
- 2 tsp almond extract
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl, cream the softened butter and sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Add the vanilla and almond extracts and mix to combine.
- In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Fold in the chopped almonds.
- Divide the dough in half. Place each portion on the prepared baking sheet and shape into a log about 10–12 inches long and 2 inches wide. Gently flatten the tops.
- Bake for 20–25 minutes, or until the logs are lightly golden and set.
- Remove from the oven and allow the logs to cool for 10–15 minutes.
- Using a sharp knife, slice each log diagonally into approximately ½-inch slices.
- Lower the oven temperature to 300 degrees. Arrange the slices cut-side up on the baking sheet. Bake for another 8–10 minutes. Turn the biscotti over and bake for another 5–8 minutes, or until golden and crisp.
- Remove from the oven and transfer to a wire rack. Cool completely before storing.