Almond Biscotti

Instructions

1. Step 1

   Heat the oven to 180°C and line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Spread the almonds on the prepared baking sheet and toast until fragrant. Transfer them to a wire rack to cool.

   Timer: 8 min (fixed)

   Ingredients used: 120.0 gr Almond

   Cookware: baking sheet, oven, wire rack

3. Step 3

   Whisk the flour, sugar, baking powder, and salt together in a mixing bowl.

   Ingredients used: 4.0 gr Baking Powder, 2.0 gr Fine Salt, 150.0 gr Granulated Sugar, 250.0 gr Wheat Flour

   Cookware: mixing bowl, whisk

4. Step 4

   In a second mixing bowl, whisk the eggs, cooled butter, and vanilla extract until smooth.

   Ingredients used: 2.0 piece Chicken Egg, 60.0 gr Unsalted Butter, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

5. Step 5

   Stir the wet mixture into the dry mixture until a firm dough forms, then fold in the toasted almonds.

   Cookware: mixing bowl, spatula

6. Step 6

   Divide the dough in half on the lined baking sheet and shape it into two logs, each about 25 cm long and 5 cm wide.

   Cookware: baking sheet, parchment paper

7. Step 7

   Bake the logs at 180°C until firm and lightly golden.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven

8. Step 8

   Let the logs cool on the baking sheet, then reduce the oven temperature to 160°C.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven

9. Step 9

   Use a serrated knife to cut each log diagonally into slices about 2 cm thick. Arrange the slices cut-side down on the baking sheet.

   Cookware: baking sheet, parchment paper, serrated knife

10. Step 10

    Bake at 160°C for 10 minutes, turn each slice over, and bake until dry and crisp.

    Timer: 20 min (fixed)

    Cookware: baking sheet, oven

11. Step 11

    Transfer the biscotti to a wire rack and cool completely before serving or storing.

    Timer: 20 min (fixed)

    Cookware: wire rack