Biscotti are my favorite complement to a lazy Sunday morning cup of coffee and reading on the porch. Or a cold night by the fire, dipped in hot chocolate… or snuck off the baking sheet too-hot and dipped in milk because I’m impatient. Honesty.
These almond biscotti are so incredibly easy to make but totally seem more impressive than regular cookies. They aren’t those super-soft bars that some coffee shops have – they take their sweet time in the oven so you can give them a good long dip in your favorite drink.
The easiest way to dress these up is to melt a little chocolate and drizzle it on top. Note that it is very easy to get carried away here and then you’ve basically made a candy bar. Please also note that this is definitely not a bad thing and you should probably sprinkle some candy on top too. Yes.
This is the plain-jane version that I make most often. There are endless variations – and it is definitely pumpkin spice season, soon to be followed by cranberries & dark chocolate – but honestly, I make this because it’s my Mom’s favorite. If you have visitors, a big plate of almond biscotti is pretty much the best way to say ‘welcome’.
- 1 cup sliced almonds
- 2 cups flour
- 3/4 cup brown sugar
- 1 t. baking powder
- 1/4 t. salt
- 3 eggs
- 1 t. vanilla extract
- 1 t. almond extract
- parchment paper
Preheat oven to 300°.
Toast almonds to golden brown in a nonstick pan, stirring constantly.
Combine almonds, flour, sugar, baking powder, & salt.
Add eggs & extracts. Dough will be very sticky, but hold together.
Form dough into two loaves on a baking sheet covered with parchment paper.
Bake at 300° for 35 minutes.
Let cool on wire rack for 10 minutes, then slice diagonally with a serrated knife.
Bake slices another 10 minutes on each side.