Almond Biscotti

Good morning! How was your 4th of July weekend? Mine was great! It was the perfect mix of fun and relaxation, lots of great food, laughs, fireworks and more. We live half-way across the country from our families so it is always a treat to spend holidays together, either us in the Mid-west of them visiting here. 

Last week in preparation for the holiday weekend I baked a few sweet treats and one of them was this almond biscotti which I love to serve with coffee, tea or for a light dessert with fruit. 

Almond Biscotti 

Recipe from The Anthony Kitchen

Ingredients

2 cups all purpose flour

11/2 teaspoon baking powder

1 teaspoon fine sea salt

1/2 cup unsalted butter, melted and cooled

2 large eggs at room temperature

3/4 cup granulated sugar

2 teaspoons pure almond extract

1/2 teaspoon pure vanilla extract

11/2 cups raw almonds

Directions

Preheat oven to 350. Prepare a baking sheet with  a baking mat or parchment paper and set aside. 

Melt butter and set aside. 

In a bowl whisk flour, salt and baking powder, set aside. 

In the bowl of a stand mixer fitted with a paddle attachment, mix eggs and sugar on medium speed for about 3 minutes and the mixture is pale and thick. Reduce the mixer to low and add the melted butter slowly, then add the vanilla extract, almond extract and mix again. Add the dry ingredients and mix on low, until combined. Then sir in the almonds. Divide the dough in half and scoop each half on the baking sheet, using damp hands, form each dough log into a rectangle about 3” wide by 8” long. Bake the logs for 24-26 or until golden in color. Remove from oven and and allow the logs to cool for 10 minutes. Reduce the oven temperate to 300. Remove logs from pan and place onto a cutting board, then cut each log into 1″ thick pieces and place cookies back on the baking sheet. Bake for 18-20 minutes. Remove from oven and allow to cool. 

Then pour yourself a cup of coffee, tea or cocoa and enjoy!

Have a great day!