Ingredients
Scale
Get these Simple Ingredients:
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 tsp baking powder
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole almonds, toasted and chopped
- 1 pinch of salt
- 1/2 to 3/4 cup (1 to 1.5 sticks) butter
- Optional: 1 tsp orange zest
Alternative Ingredients:
- All purpose flour – An equal amount of cake flour for a slightly lighter texture, whole wheat flour, gluten-free flour blends
- Sugar – Brown sugar, honey, maple syrup
- Baking powder – equal amount of baking soda (use an acidic ingredient like lemon juice to activate it)
- Eggs – 1/4 cup of unsweetened applesauce, mashed bananas or yogurt per egg that you replace, vegan option: flax or chia eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons of water for each egg)
- Vanilla extract – Almond extract
- Almonds – Walnuts, pecans, hazelnuts, cranberries, cherries, or apricots
- Orange zest – Lemon zest, lime zest
Instructions
- Before starting to mix everything, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a cookie sheet.
- Take a large bowl and add flour, sugar, baking powder, and a pinch of salt to it before you mix it all together.
- Use a separate bowl for the wet ingredients and combine the softened butter with the sugar before you beat the eggs with the vanilla extract and orange zest into it – then add the dry ingredients mix from step 2 and combine it well using either a food processor, electrical mixer, or whisk.
- Fold in the chopped almonds and mix them, the dough should be sticky.
- Divide the dough in half and roll each half on a lightly floured surface into a log about 12 inches long and 2 inches wide. Then put those logs onto the prepared baking sheet and place them with enough space apart.
- Place the sheet into the preheated oven and bake for 25-40 minutes – the logs should be lightly brown before you remove them from the oven – let them cool off at room temperature for 10 minutes.
- Once cooled off enough, turn the oven temperature down to 325°F (160°C) for the second baking and use a serrated knife to cut your baked cookie dough diagonally into 3/4-inch slices – then lay those slices cut side down on the baking sheet and bake for another 10 minutes.
- After those 10 minutes, take them back out and turn them over and bake for another 10 minutes or until they’re golden and crisp.
- You’re done with the baking, promise! Take the biscotti out and let them cool off on the baking sheet – you will notice they will continue to harden as they cool down.
Enjoy your delicious biscotti by either dipping them into a cup of coffee or your favorite sweet dessert wine!!