Biscotti is a long, sweet and crunchy cookie that can be dressed up in many different ways. While this pastry is common in places such as Italy, it has only recently gained in popularity in the U.S. as people have come to enjoy gourmet coffee drinks. Biscotti goes well as a snack with a cup of hot coffee or espresso. Because these cookies are not very crumbly or messy, you can also pack a few for when you're out and about.
The best and most common way to eat a biscotti is to dip it into your mug of hot coffee. Kids often enjoy these dry cookies dipped into a glass of cold milk or even hot chocolate.
Making biscotti is a little more involved than making drop cookies or bar style cookies. In fact, the process in a way resembles the making of a loaf of artisan bread. Even though biscotti require more hands-on time than other desserts, the results are well worth your efforts. The finished treats from this almond biscotti recipe are great to have with your morning coffee and make an excellent addition to a gift basket or a care package for a loved one. If you desire, you can change up the extract used to flavor the biscotti.
Almond Biscotti Recipe
2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/8 tsp salt
3 large eggs
2 tbsp Amaretto or almond extract
1 tsp vanilla extract
1 tsp anise extract (optional)
1 cup thinly sliced toasted almonds
Preheat oven to 300°F. Line two cookie sheets with parchment paper.
Combine the dry ingredients and set aside.
In a medium size mixing bowl, whisk the eggs, amaretto or almond extract, vanilla and anise extracts until well blended.
Add the dry ingredients to the bowl and mix until combined.
The biscotti dough should be thick and sticky at this point. This is normal. It is important to not add any more flour.
Scrape the dough out onto a parchment paper lined cookie sheet. Flour your hands and shape the dough into a long flat loaf about 10 inches long and 5 inches wide.
Put the cookie sheets in the center of the oven. Bake until firm and dry, about 50 minutes. Remove from the oven and cool for 10 minutes on a wire rack. Use a long serrated knife and slice into 1/2-inch wide slices. Lay the slices cut side down on the baking sheet and bake another 20 minutes. Turn the slices over and bake 20 minutes more, until they are a light golden brown.
Cool the biscotti on a wire rack. Completely cool before wrapping or storing.
Since these cookies are dry, they have a long shelf life, although they taste so good, they might not last long enough for storage to be a concern!