Description
Enjoy these classic Christmas Almond Biscotti, perfect for a crunchy, festive treat. These twice-baked Italian cookies are crisp, nutty, and slightly sweet, ideal for dipping in coffee or hot chocolate during holiday gatherings.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
Add-ins
- 1 cup almonds, chopped
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the biscotti dough.
- Mix Dry Ingredients: In a bowl, thoroughly mix the all-purpose flour, baking powder, and salt to combine the leavening and seasoning.
- Whisk Wet Ingredients: In a separate bowl, whisk the eggs and sugar together until the mixture is light and fluffy, ensuring the biscotti’s texture will be tender.
- Add Vanilla: Incorporate the vanilla extract into the egg and sugar mixture to infuse flavor.
- Combine Mixtures: Gradually incorporate the dry ingredients into the wet ingredients, stirring gently until a cohesive dough forms.
- Fold in Almonds: Gently fold in the chopped almonds evenly throughout the dough for a crunchy texture.
- Shape the Dough: Form the dough into a log shape on a baking sheet, preparing it for the first bake.
- First Bake: Bake the log for 25 minutes to set the dough and partially cook it.
- Slice Biscotti: Remove from the oven and allow the log to cool slightly before slicing into individual biscotti pieces about 1/2 inch thick.
- Second Bake: Place the sliced biscotti back on the baking sheet and bake for an additional 10 minutes to achieve their signature crispiness.
Notes
- For extra crunch, you can toast the almonds before adding them to the dough.
- Allow biscotti to cool completely before storing to maintain crisp texture.
- Store in an airtight container at room temperature for up to two weeks.
- Feel free to dip biscotti in melted chocolate or coffee for added indulgence.
