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Crunchy, delicious, and irresistibly perfect with your morning coffee or afternoon tea, Traditional Almond Biscotti are a baking classic. These famous Italian twice-baked cookies strike a delightful balance between sweet toasted almonds and a crisp, crumbly texture. Whether you're hosting a brunch or simply treating yourself, these delightful cookies will surely transport your taste buds straight to Italy! Great for year-round enjoyment and even more delightful during the holiday season.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, beat the eggs briefly, then stir in the vanilla extract and almond extract.
Add the wet ingredients to the dry ingredients and mix until combined. The dough will be sticky. Stir in the almonds.
On a floured surface, divide the dough in half. Shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden. Remove from the oven and let them cool for 15-20 minutes.
Reduce the oven temperature to 300°F (150°C). Once the logs are cool enough to handle, use a sharp serrated knife to slice them diagonally into 1/2-inch thick slices.
Place the slices cut side down on the baking sheet and bake for another 10-12 minutes. Flip the biscotti and bake for another 10-12 minutes on the other side until crisp.
Let the biscotti cool completely on a wire rack before serving or storing in an airtight container.
