I pretend like I don’t like biscotti. But the truth is, I just don’t like store bought biscotti. The biscotti in plastic wrap at coffee shops are just a waste of counter space. They taste like chocolate covered glorified cardboard compared to it’s homemade counterpart. Let’s be honest, when does the homemade version of anything not stand superior to it’s storebought knockoff?! Exactly.
Before I made this biscotti I tried to research what the most classic, traditional italian biscotti recipe is. That was like opening a can of worms. I have more questions than answers at this point. However, I did conclude that almond biscotti is pretty dang classic. My big question is still: should a biscotti have butter, or no butter? Eggs? I found recipes with both, and both kinds of recipes claimed to be ‘the’ authentic Italian recipe. I’m confused. What I’m not confused on is how much I love THIS biscotti recipe. Whether it can be called an authentic Italian recipe or not, I don’t really care. My tastebuds, my belly, they do a happy dance when these long crunchy cookies are around.
Generally people dip them in coffee, I’m not ‘generally.’ I crush them up and sprinkle them on ice cream (buttermilk ice cream, that’s my new favorite combination). As the ice cream melts just a little, the cream ever so slightly softens the cookie and OH.MY.GOODNESS. That’s the stuff dreams are made of people. Ice cream soaked biscotti. Get on it! You’ll die. It’s amazing.
- 3 1/4 cups all purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 1/2 cups sugar
- 10 tbsp (1 1/4 sticks) unsalted butter, melted
- 3 eggs
- 1 tbsp vanilla extract
- 1 tbsp almond extract
- 1 cup almond slices, toasted
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat.
Sift flour, baking powder and salt into medium bowl.
In a large bowl mix the sugar, melted butter, eggs, vanilla extract, and almond extract. Add the flour mixture to the egg mixture and stir with a wooden spoon until it’s well combined. Mix in almonds.
Divide the dough in half. Get some flour on your hands and shape each dough portion into a 13 inch-long x 3 inch-wide, x 1 1/2 inch thick log. Transfer both logs to the prepared baking sheet, spacing about 2 inches apart. *They don’t expand much, so it’s ok if the logs are very close to the edge of the baking sheet.
Bake the logs until they’re golden brown, about 30 minutes. Remove from the oven and cool the logs completely on the sheet on a wire rack, about 30 minutes. Keep your oven on.
Transfer the cooled logs to a cutting board. Use a serrated knife and cut logs into 1/2-inch-wide slices. Arrange the slices cut side down on the same baking sheet. Bake for 12 minutes. Turn the biscotti over and continue baking about 10-12 more minutes, just until they’re starting to get some color. Transfer the biscotti to a wire rack and cool. They’ll harden even more as they cool.
Store on the counter for up to 1 week. Or store them in the freezer in a plastic baggy for months.