Description
Crunchy, nutty, and perfectly sweet, this homemade biscotti recipe is perfect for dipping into coffee, tea, or dessert wine. Made with simple pantry staples, these twice-baked Italian cookies are easy to customize with nuts, chocolate, or dried fruit. A delightful treat with a long shelf life!
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup almonds (or preferred nuts), toasted and chopped
Optional: 1/2 cup chocolate chips or dried fruit
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat eggs, vanilla extract, and almond extract.
- Gradually mix the wet ingredients into the dry ingredients until a sticky dough forms.
- Fold in almonds (or other mix-ins) until evenly distributed.
- Lightly flour your hands and shape the dough into two 10-inch logs. Place them on the baking sheet and flatten slightly.
- Bake for 25-30 minutes until golden. Let cool for 10-15 minutes.
- Using a serrated knife, slice the logs diagonally into 1/2-inch pieces.
- Arrange the slices cut-side down on the baking sheet and bake for another 10-15 minutes, flipping halfway through.
- Let biscotti cool completely before serving or storing. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert