You would have to be nuts, not to like these almond biscotti. (Did you catch that?) I've made literally dozens of different kinds of biscotti but I always go back to my first love - the traditional almond biscotti. I've made them with whole almonds, slivered almonds, sliced almonds and almond flour and I love them all.
What's better than a cookie that is a perfectly acceptable BREAKFAST treat? Seriously, a cookie for breakfast? - sign me up. I eat them for breakfast, for my mid morning snack, a lunch time treat, a dessert and a late night snack. There really is no BAD time of day to eat a biscotti. (They are seriously dangerous to have around the house.)
This classic biscotti recipe came from www.fatgirltrappedinaskinnybody.com which I think is just a hilarious name for a blog. Anyone that creative has got to be a great biscotti baker - don't you think?
Classic Almond Biscotti
- 3 1/4 cups all purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 1/2 cups sugar
- 10 tbsp (1 1/4 sticks) unsalted butter, melted
- 3 eggs
- 1 tbsp vanilla extract
- 1 tbsp almond extract
- 1 cup almond slices, toasted
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat.
Sift flour, baking powder and salt into medium bowl.
In a large bowl mix the sugar, melted butter, eggs, vanilla extract, and almond extract.
Add the flour mixture to the egg mixture and stir with a wooden spoon until it’s well combined.
Mix in almonds.
Divide the dough in half. Get some flour on your hands and shape each dough portion into a 13 inch-long x 3 inch-wide, x 1 1/2 inch thick log. Transfer both logs to the prepared baking sheet, spacing about 2 inches apart.
Bake the logs until they’re golden brown, about 30 minutes. Remove from the oven and cool the logs completely on the sheet on a wire rack, about 30 minutes. Keep your oven on.
Transfer the cooled logs to a cutting board. Use a serrated knife and cut logs into 1/2-inch-wide slices.
Arrange the slices cut side down on the same baking sheet. Bake for 12 minutes. Turn the biscotti over and continue baking about 10-12 more minutes, just until they’re starting to get some color.
Transfer the biscotti to a wire rack and cool. They’ll harden even more as they cool.
Store on the counter for up to 1 week. Or store them in the freezer in a plastic baggy for months.