Biscotti is a twice-baked Italian cookie. It's great to accompany an Italian espresso coffee. As they are so hard, it's suggested to dip them into your drink. Of course they are good as is. This recipe is for not so-hard biscotti. So you can enjoy without tiring out your mouth!
These were so good that my husband cannot stop them. I even had to ask him to leave some for the pictures for this website.... Well maybe I should have baked them a little longer so they'd be too hard for him to eat non stop!
Ingredients
3 1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 1/2 cups sugar
2/3 cup melted unsalted butter
4 teaspoons vanilla
1 teaspoon almond extract
1 tablespoon orange zest
2 cups sliced almonds
Direction
Preheat oven to 350F/175C.
Sift together the flour, baking soda, and salt in a medium bowl.
Beat the eggs with sugar in a large bowl. Add the butter, vanilla, and almond extract. Gradually add the flour mixture into the egg mixture, stirring until completely combined. Stir in the orange zest and almonds.
Using lightly floured hands, divide the dough into two equal pieces and place on a baking sheet with parchment paper. Form the dough into two separate logs approximately 10-12" long to your prefered width, short ones about 2-3 inches wide or long ones, 3-4 inches wide. If you make short ones use 1 baking sheet and make sure to space them 4 inches apart. For long ones use 2 baking sheets
Bake for 30 minutes.
Remove from the oven and allow the biscotti to cool. Once cooled, slice logs diagonally into slices about 1 inch thick. Place the biscotti cut-side down on a baking sheet with parchment.
Return to the oven and bake for 20-25 minutes. Flip each biscotti half way. The biscotti should be a light golden brown when done baking.
Allow to cool completely.
Dip into melted chocolate (optional).
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