This almond biscotti recipe is divinely inspired with a crispy satisfying crunch, a subtle sweetness and a dunk-worthy quality that just can’t be beaten.
Servings 34 Cookies
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 tablespoons brandy
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 cup almonds, toasted and coarsely chopped
- 3 large eggs
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
In a large bowl, mix together sugar, butter, brandy, almond, and vanilla extracts. Mix in almonds and eggs until combined. Mix in flour, baking powder, and salt until just combined, do not over mix.
Divide the dough in half and roll each piece into a 9-inch long log on a lightly floured surface and flatten slightly. Wrap in plastic wrap and refrigerate for 30 minutes.
Adjust oven rack to the middle position. Preheat oven to 350 degrees.
Remove dough from the refrigerator and remove plastic wrap. Place loaves on an ungreased baking sheet 4 inches apart and bake in the preheated oven until lightly golden, about 30 minutes. Let cool for 5 minutes on baking sheets then transfer loaves to a wire rack and cool 15 minutes.
Slice each log into 1/2 inch wide diagonal slices. Place on ungreased baking sheets and bake a second time, at 325 degrees for 12 minutes. Flip the cookies over and bake for another 10 minutes until cookie edges are golden. Remove cookies to a wire rack and cool completely.
Serving: 1cookie | Calories: 119kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 25mg | Potassium: 65mg | Fiber: 1g | Sugar: 6g | Vitamin A: 110IU | Calcium: 24mg | Iron: 1mg