Almond Biscotti
Classic Italian cookies packed with sliced almonds, twice-baked to achieve a firm and crunchy texture, perfect for dipping in coffee or sweet wine.
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65 min
Medium
Italiana
24 servings
The story behind
Biscotti, originally from the city of Prato, is a cornerstone of Italian baking. The name means 'twice-cooked,' a technique that gives them their signature hardness and long shelf life. This family recipe is presented in a rustic yet clean manner on a baking tray, highlighting the abundance of almonds and their perfect golden hue for a professional aesthetic.
Instructions
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1Mix dry ingredients and add eggs and vanilla until a firm dough forms.
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2Fold in the sliced almonds evenly.
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3Shape into two logs on a baking sheet and bake at 180°C (350°F) for 25 minutes.
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4Remove from oven, let cool slightly, and slice diagonally into cookies.
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5Bake the slices a second time (10 minutes per side) until completely crisp.
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