I literally NEVER crave biscotti. I dont really think it’s anything special but for some unknown reason this came to mind for me to make. So I did!!!! Ima be honest and say that I kinda sorta forgot them in the oven so they got a LITTLE crunchier than I would prefer but the flavor is still amazing. Its made without butter so you can feel a little better about yourself when eating these.
The first time I ever made biscotti was when I worked at a restaurant in Sweden. We used to make batches after batches of biscotti. I worked at a hotel kitchen and we always used to offer free coffe and biscotti to our guests so you can only imagine how much biscotti we went through weekly.
The amazing thing with biscotti or honestly ANY cookie is that you can add what ever flavoring u want. I made a classic Almond biscotti but you can do chocolate, pistachio, lemon, saffron, cinnamon it’s literally ENDLESS. Always go with you imagination! If it dont turn out good just REDO but the most amazing things sometimes comes out of improvising!!!!
- 1 cup whole almonds raw
- 2 1/4 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 3 eggs (room temperature)
- 1/2 cup olive oil
- 1 tbsp pure almond extract
- 1/2 tsp pure vanilla extract
- 1 tsp lemon zest
- Preheat oven to 325° F. Position rack in the center.
- Spread almonds on a baking sheet and toast in oven for about 10 minutes.
- Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).
- In a large bowl, whisk eggs. Add olive oil, extracts, and zest.
- When almonds are toasted, remove from oven and coarsely chop.
- Line a big baking sheet with parchment paper.
- Add flour mixture to egg mixture; stir until just incorporated.
- Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).
- Divide dough into 2 equal parts, with floured fingeres form 2 logs onto your prepared pan.
- Bake for 30 minutes or until golden brown in color and firm. Allow to cool slightly for about 10 minutes.
- Remove from baking sheet and transfer to cutting board.
- Using a serrated knife, slice cookies at an angle about 1/2 – 3/4 inch thick.
- Place slices back on the baking sheets, and return them to the oven for about 30 min. The longer they stay in the crispier they will be.
- Place on a wire rack to cool.