Biscotti

Makes 28-30

Ingredients

Dry

  • 260g (2 cups) all-purpose flour
  • 1 tsp baking powder
  • 1⁄2 tsp kosher salt

Wet

  • 3 tbsp unsalted butter, room temp
  • 1 cup + 1 tbsp granulated sugar
  • 1 tbsp olive oil
  • 2 large eggs

Flavoring

  • 1⁄4 teaspoon vanilla extract
  • 3⁄4 teaspoon almond extract
  • 1⁄2 cup roasted whole almonds
  • 1⁄2 cup roasted chopped almonds

Method

Prep

  • Bring butter to room temp

Make the dough

  • In a small bowl, whisk together dry ingredients
  • In a medium mixing bowl using a spatula/wooden spoon, cream the butter, sugar, and oil together
  • Smear in one egg with the spatula
  • Switch to a whisk, add the egg and extracts
  • Whisk until light and fluffy
  • Add dry ingredients, switch back to the spatula, and mix the dough until you can’t see any more flour
  • Add nuts and mix in
  • Cover in contact with plastic
  • Refrigerate for 30 minutes

First Bake

  • Divide dough into 2
  • Transfer one half onto plastic wrap
  • Shape into a log ~4” wide, and ~1 1/2” tall, however long it ends up being
  • Transfer onto a silicon mat lined baking sheet
  • Do the same shaping with the other half and transfer onto the sheet
  • Bake at 350F for 30 minutes
    • should look lightly golden around the edges
  • Let cool for 15 minutes
  • Using a serrated knife, cut on an angle about 3/4” wide

Second Bake

  • Transfer cookies to a silpat lined baking sheet
  • Bake at 325 for 12 minutes
  • Flip cookies
  • Bake at 325 for ~20 minutes
    • done when golden and crunchy all the way through
  • Cool completely on a wire rack

References