This recipe is super easy to prepare. I’ve given them out as gifts in boxes or
cello bags and these cookies always win over anyone who’s ever tasted them. Makes
some great party favors, too. So don’t
wait another minute before you try this.
Make more than one batch cuz these biscotti cookies goes lightening
fast!!!
A Ingredients
Unsalted butter
½ cup (115 g or 1 stick)
Sugar
175 g
Eggs 2 heads
Vanilla extract
½ teaspoon
B Ingredients
All-purpose flour
240 g
Baking powder
1 ½ teaspoon
Salt ¼ teaspoon
C Ingredients
Almonds
110 g (1/2 cup)
Directions:
1. Preheat oven to 350°F/180°C.
2. Measure and sift all B ingredients into a bowl. Toast the almonds in a small dry pan until
fragrant and the almond skin looks oily.
3. Cut the butter into chunks and let sit at room temperature
for 20-30 minutes. Then place the butter
into a mixing bowl, beat until fluffy, beat in the sugar in 2 batches, then
beat in the eggs and vanilla extract in two batches.
4. On low speed, fold in B ingredients in three batches
until no loose powder in the bowl. Then
add the almonds into the batter with a spatula.
Fold by hand to avoid breaking the almonds.
5. Scoop the batter into a baking sheet lined with parchment
paper and form two-three long logs. If
the batter is too sticky to handle, put the whole baking sheet into the frig
for 15 minutes. Bake in the oven for 25
minutes until golden brown.
6. Let the cookie blocks cool in pan for 10 minutes, then
carefully remove the cookie blocks onto a wired rack to cool completely, around
20 minutes. Then slice the each cookies
blocks into 12 equal portions into long sticks.
Pace the sticks onto the baking sheet again, flat side down, cut sides
to the side, bake in the oven for an additional 10-12 minutes, until crispy on
all sides.
7. Let cool on wired rack, store in air-tight container for
a couple of weeks.
Serving: 2 dozen
