Almond Biscotti Recipe
Angela from Windy City Knits here with my recipe for Almond Biscotti. I make this twice baked cookie all the time and I get so many people asking me for my recipe. I am Italian and I have always loved my grandmother's Anise Raisin soft style biscotti, but I wanted to adapt it for a harder cookie to dunk in coffee. I make these in double batches and wrap in pretty packages for holiday gifts too.
Angela's Almond Biscotti
2-3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (1 stick), softened
1 cup sugar
2 teaspoons vanilla
1/2 cup lightly toasted sliced almonds
Preheat oven to 350 degrees F. In a large bowl, cream together the butter and sugar. Add the eggs and vanilla and mix well. In a separate bowl, combine flour, baking powder, and salt. Add dry ingredients to butter mixture and mix together.
Now determine whether you need to add more flour. If your mixture is very sticky, add 1/4 - 1/2 cup more flour. If your mixture is just barely sticky or not sticky at all, go to the next step.
Flour a counter or board and turn out the dough. Pat the dough into a circle and then divide into two pieces. Work with one piece at a time and roll into a long thin baguette log shape approximately 14-16 inches long and lay onto a lightly greased cookie sheet.
Bake for 20-25 minutes or until very light golden in color. Remove from oven and let cool 15 minutes. Turn oven down to 300 degrees F.
Slice each log on the diagonal into 1 inch pieces. Lay the slices on their sides and bake another 8 minutes. Then flip them to their other side and bake another 5 minutes. Let them cool and serve with coffee or tea.
Angela from Windy City Knits enjoys creating beautiful and cozy stylish hand knits. Her inspiration comes from nature! She loves earth tones, sandy beach beige, ocean blues, meadow greens, city shades of grey, summer sky spectrum. In her store you can find gorgeous cozy scarfs, beautiful gloves, and stylish hats. .
In her store you will find beautiful winter accessories check it out!