Go Back

Almond Biscotti

Sarika Gunjal
Enjoy these Almond Biscotti which are twice baked Italian style cookies and are popular all over the world specially in the coffee shops..
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course From the Oven
Cuisine Italian
Servings 35 pieces

Ingredients
  

  • 3 cup all purpose flour
  • 2 eggs room temp
  • 1 cup sugar
  • 1 cup butter room temp
  • ¾ tsp baking powder
  • tsp baking soda
  • 1 tsp vanilla essence
  • ½ cup lightly toasted almonds chopped

Instructions
 

  • Lightly toast the almonds 3-4mins at 350F and let them cool down. Chop them and set aside. Now using paddle attachment cream butter and sugar until slightly fluffy which will be 3-4 minutes.
  • Now add the eggs and vanilla essence to it. Mix it well. In a separate bowl, add flour, baking powder, baking soda and the almonds. Mix it and add to the egg and butter mixture. Run the machine for a few mins until its all mixed together. Don't over mix it.
  • Divide the mixture into 3 and give them a shape of a log. Wrap it in a serene wrap and refrigerate it for 30-45 mins. Pre heat the oven at 300F. Place the logs on a cookie tray and bake it for 40 mins or until you see a slight color on the top. Let the baked logs cool down and cover it and place it in the fridge an hour or so.
  • Now cut the log into slices using a serrated knife in an angle to get the oblong shaped slices. Pre heat the over once again at 300F and place the slices in a straight line and bake it again for 20-25 min. You will see a slight color on the edges which means they are done. Don't over bake it. Let it cool down completely on a cooling rack before storing it away.
  • Store it in the air tight container. Enjoy it with a cup of hot or coffee.