Prep Time: 20 Min
2 cups all-purpose flour 1 cup granulated sugar 1 tsp baking powder 1/2 teaspoon salt 3 large eggs 1 tsp vanilla extract 1 tsp almond extract 1 cup almonds, toasted and coarsely chopped
Cook Time: 35-40 minutes
Ingredients
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Toast the almonds for about 8-10 minutes or until they are lightly golden. Once toasted, leave to cool, then chop.
Whisk together the flour, sugar, baking powder and salt. In another bowl, mix the eggs, vanilla extract and almond extract. Add this wet mixture to the dry ingredients and mix until a dough forms.
Fold in the toasted almonds into the dough then divide the dough in half. On a lightly floured surface, shape each half into a log, roughly 12 inches long and 2 inches wide. Place them on the baking sheet leaving space between them.
Bake for about 25 minutes or until the logs are firm to the touch. Leave to cool on the baking sheet for about 15 minutes. Reduce the oven temperature to 325°F (160°C).
Transfer the logs to a cutting board and, using a sharp knife, slice them diagonally into about 1/2in wide slices.
Place the sliced biscotti back on the baking sheet cut side down. Bake for an additional 10-15 minutes, or until the biscotti are golden and crisp.
Allow the biscotti to cool completely on a wire rack. Enjoy your homemade almond biscotti with a cup of coffee or tea.