Small Batch Italian Almond Biscotti
Deliciously crisp, lightly sweet almond biscotti perfect for pairing with coffee or tea.
Servings: 6 servings
Calories: 130kcal
Ingredients
Base Ingredients
- 1 large egg Binds the ingredients together.
- 1/2 cup granulated sugar Just enough for sweetness.
- 1 cup all-purpose flour Forms the base of the dough.
- 1/2 tsp baking powder Provides leavening.
- 1/4 tsp salt Enhances flavor.
Flavoring Ingredients
- 1 tsp pure almond extract Gives the almond flavor.
- 1 tsp vanilla extract Adds depth of flavor.
Add-ins
- 1/2 cup whole or sliced almonds Lightly toasted for better flavor.
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Toast almonds for 6 to 8 minutes until fragrant.
- In a mixing bowl, whisk the egg, sugar, vanilla, and almond extract until slightly thick and pale.
- Stir in the flour, baking powder, and salt, then fold in the toasted almonds to form a sticky dough.
- Dampen your hands and shape the dough into a short, thick log about 8 inches long.
- Bake the log until set and lightly golden at the edges for 20-25 minutes.
- Allow the log to rest for 10 to 15 minutes before slicing.
Baking
- Using a serrated knife, slice the log into even pieces.
- Lay the slices cut-side down on the baking sheet.
- Bake again until dry and crisp, about 10-15 minutes.
Notes
Store in an airtight container at room temperature for up to 10 days. If they soften, re-bake at 300°F for 5-8 minutes to crisp.