Italian Biscotti are the epitome of simple elegance. The combination of crunchy texture, delicate sweetness, and the comforting aroma of roasted almonds makes them a beloved treat.

The best part? These cookies are not only delicious but incredibly versatile. Whether paired with your morning espresso, afternoon tea, or even a glass of Vin Santo, they add a touch of sophistication to any moment. Plus, they’re surprisingly easy to make, using just a few pantry staples.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup whole almonds (roasted)

Instructions

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, and salt.
• In another bowl, beat the eggs and sugar until the mixture becomes pale and doubles in volume.
• Stir in the vanilla extract and almond extract.
• Gradually add the dry ingredients to the egg mixture, stirring gently to form a soft, sticky dough.
• Fold in the whole roasted almonds.
• Divide the dough in half and shape each portion into a 10-inch long log. Place them on the baking sheet and bake for 25-30 minutes until golden and set.
• Let the logs cool for 10 minutes, then slice diagonally into ½-inch thick slices using a serrated knife.
• Place the slices cut-side down on the baking sheet and bake for an additional 10-12 minutes per side, until golden and crispy.

Notes

• For a richer flavor, you can add ½ teaspoon of ground cinnamon or nutmeg to the dry ingredients.
• For a spiced twist, consider adding dried cranberries or orange zest.
• Chocolate-dipped biscotti: Dip the ends in melted dark chocolate after the second bake and allow it to set.

Recipe from Cooking Whispers