Chef Johns Almond Biscotti Recipe
Do you love crunchy Italian cookies? You must try the Chef Johns Almond Biscotti Recipe. This treats is perfect for coffee.
Equipment
- Large mixing bowl
- Electric Hand Mixer
- Baking sheet
- Parchment paper
- Chef's knife
- Wire cooling rack
Ingredients
- All-purpose Flour 2 Cups
- White Sugar 1 Cup
- Whole Almonds 1 Cup
- Large Eggs 3
- Baking Powder 1 Tsp
- Almond Extract 1 Tsp
- Vanilla Extract 1 Tsp
- Salt 1/4 Tsp
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line your baking sheet with parchment paper. This prepares your workspace for the dough.
- Whisk the flour and baking powder together. Add the salt to the dry mix. Set this bowl aside for a moment.
- Beat the eggs and sugar in another bowl. Use your mixer until the mix is pale. Add the almond and vanilla extracts now.
- Fold the dry ingredients into the wet mix. Do not overmix the dough. Stir in the whole almonds gently now.
- Divide the sticky dough into two halves. Form two long logs on the sheet. Wet your hands to handle the dough.
- Bake the logs for 25 to 30 minutes. They should be firm and light brown. Remove them from the oven to cool.
- Wait ten minutes for the logs to cool. Use your knife to slice them diagonally. Make the slices about half an inch thick.
- Place slices cut-side down on the sheet. Bake again for ten minutes per side. This makes them perfectly crunchy and dry.
Notes
- Toasting almonds first adds much better flavor.
- Wet your hands to shape the sticky dough.
- Use a serrated knife for very clean slices.
- Let logs cool before slicing to prevent crumbling.
- Watch the oven closely during the second bake.