Description
Italian Biscotti, or cantucci, are traditional almond cookies that are twice-baked to achieve a crunchy texture. Perfect for dipping in coffee or wine, these cookies are easy to make and delicious to eat.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup whole almonds
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Wet Ingredients: Add the eggs and vanilla extract to the dry ingredients. Mix until a dough forms. Fold in the almonds.
- Shape Dough: Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
- First Bake: Bake for 25-30 minutes, or until the logs are lightly golden. Remove from the oven and let cool for 10 minutes.
- Slice: Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
- Second Bake: Place the slices cut side down on the baking sheet and bake for an additional 10-15 minutes, or until golden and crisp. Cool completely on a wire rack.
- Serve: Enjoy your biscotti with coffee, tea, or wine.
Notes
Make sure to cool the logs slightly before slicing to prevent crumbling.
Store biscotti in an airtight container to maintain their crunch.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Cuisine: Italian
Nutrition
- Calories: 100
- Sugar: 6g
- Fat: 4g
- Carbohydrates: 15g
- Protein: 2g