๐ช
Almond Biscotti
Twice-baked Italian cookies perfect for dipping in coffee or espresso.
Mediumโฑ๏ธ 1 hour 5 mins๐ฝ๏ธ 24 biscotti๐ฅ 95 cal
#biscotti#Italian#coffee#twice-baked#crunchy#almond
๐ฅ Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1 tsp vanilla
- 1 tsp almond extract
- 1 cup whole almonds
๐ Instructions
- 1
Mix flour, sugar, baking powder, and salt.
- 2
Whisk eggs, vanilla, and almond extract.
- 3
Combine wet and dry, fold in almonds.
- 4
Shape into two logs on baking sheet.
- 5
Bake at 350ยฐF for 25-30 minutes.
- 6
Cool 10 minutes, then slice diagonally.
- 7
Arrange cut-side down, bake 15-20 minutes more.
- 8
Cool completely for crunch.
๐ก Pro Tips
- โUse a serrated knife for clean slices.
- โDip ends in chocolate after cooling.
- โStore in airtight container for weeks.
๐ฉโ๐ณ
Prep Time
20 mins
๐ฅ
Cook Time
45 mins
โฐ
Total Time
1 hour 5 mins
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