In Italy, the term biscotti refers to any type of cookie. In North America, the word “biscotti” is used to describe a long, hard, dry, twice-baked cookie with a curved top and flat bottom designed for dunking into wine or coffee.
The simplicity of these almond biscotti cookies make them most appetizing. Though biscotti is often served with a glass of red wine or a cup of very strong coffee, there are also great served with a cup of hot tea.
There are many kinds of biscotti – cranberry, chocolate, raisin, etc. Most include some kind of a nut. Almond biscotti is my favorite because of its simplicity. Eating almond biscotti brings me back to my childhood sitting in my grandmother’s kitchen.
The recipe is very easy and these biscotti are a great addition to any meal. A dip or drizzle of chocolate and these cookies look like gourmet treats making them suitable for gift-giving.
- 1 cup almonds
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 cups flour
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Begin by heating the oven to 350 degrees. Place the almonds on a cookie sheet, and let them toast in the oven for 8-10 minutes. Remove the almonds from the oven, and let them cool. Lower the oven temperature to 300 degrees. When they have cooled down, chop the almonds into coarse pieces.
- In a small bowl, beat together the eggs, the vanilla, and the almond extract.
- In a large bowl, combine the baking powder, flour, salt, and sugar. Gradually add the egg mixture to the flour.
- When the dough is halfway mixed, add the almonds, then finish mixing everything together.
- Divide the dough in half, then roll each half into a log about 10 inches long and 2 inches in diameter. The dough will be very crumbly, so you will have to use your hands to get it to stick together.
- Place the logs on a greased cookie sheet, and bake them for about 35 to 40 minutes until they are firm to the touch.
- Remove from the oven and let cool for 10 minutes. Now, cut the logs on the diagonal into pieces about 1/2-inch wide.
- Return the slices to the cookie sheet, and bake them for another 10 minutes. Now, flip them over, and cook them for another 10 minutes. The biscotti should be done now. Let it cool before serving.