Description
My version is pretty straightforward–a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 3 tablespoons unsalted butter, room temperature
- 1 cup white sugar
- 1 tablespoon white sugar
- 1 tablespoon olive oil
- 2 large eggs
- ¼ teaspoon vanilla extract
- ¾ teaspoon almond extract
- ½ cup whole roasted almonds
- ½ cup chopped roasted almonds
Instructions
- Whisk flour
- baking powder
- and salt together in a mixing bowl.
- Place butter
- 1 cup plus 1 tablespoon sugar
- olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg
- vanilla extract
- and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
- Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
- Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean
- about 30 minutes. Let cool 15 minutes before slicing.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy
- about 20 minutes.
- Transfer biscotti to a cooling rack; let cool to room temperature.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 2 hrs
Servings: 15