Biscotti! What a unique, singular treat! Cookie connoisseurs everywhere recognize this lightly-sweet, understated cookie as the classic. It’s exactly dense enough, and exactly sweet enough to quench most cookie cravings. And, it’s an elegant cookie you can serve to guests, yet so sturdy that it can survive bouncing around for a day inside a backpack without being crushed.
Do I need to mention that it’s the perfect dunking cookie? Regardless of what Oreo cookie ads say, biscotti is the ideal shape and size for immersing in your milk or coffee — hold one end, dunk the other. The best!
Biscotti is the Italian word for biscuit, and these are baked twice to create the ideal texture and shape. Among the endless biscotti variations, this one is It.
1 1/2 c raw almonds, roughly chopped
1 3/4 c flour
3/4 c sugar
1/2 t baking powder
pinch of salt
4 T unsalted butter, at room temperature
1 t almond extract, or to taste
- Cover a baking sheet with parchment paper and set aside.
- Begin by toasting the chopped almonds. Preheat the oven to 350. Scatter the almond pieces over a baking sheet or jelly roll pan. Bake about 10 minutes, until almonds are lightly browned. Take out of the oven and set aside to cool.
- When the almonds have cooled, put them into a large bowl with the rest of the ingredients. Mix everything together thoroughly, then knead with your hands, continuing to combine the ingredients until it makes a cohesive ball.
- Divide the dough into two equal portions and form each portion into a log about 2 inches wide. Place the logs on the parchment paper at least 2 inches apart and bake for 25 – 30 minutes and golden brown.
- Remove logs from the oven and cut each one crosswise into 1/2 inch thick slices. Using a wide flat tool, lay the slices on the cookie sheet. You may need fresh parchment paper. You can do this in two batches, or all at the same time with a second parchment paper-lined cookie sheet.
- Bake 5 – 10 minutes more, just until the slices are lightly browned. Remove from the oven and cool.