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Ingredients
Scale
- 1 1/4 cups almonds, whole, raw, unsalted
- 60g (4 tbsp) unsalted butter, melted and cooled but still fluid
- 3/4 cup caster sugar
- 2 large eggs, fridge cold best, 50-55g / 2oz each
- 1 tsp vanilla extract
- 3/4 tsp almond extract
- 1 3/4 cups plain flour (all-purpose flour)
- 2 tsp baking powder
- 1/4 tsp cooking salt / kosher salt
Instructions
- Toast the almonds for 10 minutes and let them cool.
- In a bowl, whisk together the melted butter and sugar, then add the eggs, vanilla, and almond extract.
- In another bowl, combine the dry ingredients: flour, baking powder, and salt.
- Stir the dry ingredients into the wet mixture using a wooden spoon until combined.
- Shape the dough into two logs and place them on a baking sheet.
- Bake at 180°C (350°F) for 25 minutes.
- Once out of the oven, let the logs cool briefly before slicing them into 8mm (1/3-inch) thick pieces.
- Place the slices back on the baking sheet and bake again for 24 minutes at 150°C (300°F), flipping halfway through.
- Allow the biscotti to cool on the trays.
Notes
For added flavor, you can substitute the almond extract with more vanilla if desired.
Ensure the eggs are cold from the fridge for better texture.
- Prep Time: 25 minutes
- Cook Time: 165 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 100
- Sugar: 4g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg