How To Make Almond Biscotti
Dip delicious Italian Almond Biscotti cookies in a cup of warm coffee or afternoon tea. This yummy and diverse snack is perfect for breakfast or dessert!
Serves:
Ingredients
- ⅓cupbutterunsalted
- ⅔cupsugar
- 1½tspbaking powder
- ¼tspsalt
- 2cupsflour
- 2eggsbeaten
- 1tspvanilla
- ¼tspalmond extract
- ½cupalmondsslivered
- ½cupcranberriesdried, optional
Instructions
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Preheat oven to 350 degrees F. Line a pan with parchment paper.
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With a mixer on medium, combine butter, sugar, baking powder and salt, until light and fluffy.
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Add eggs and vanilla, mix well. Add in flour a little at a time until incorporated. Fold in almonds and cranberries.
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Divide dough in half and form each half into a 10×2-inch rectangle. Place on a parchment-lined pan.
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Bake for 25 minutes or until golden.
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Remove from the oven and cool for 10 to 15 minutes. Slice on an angle into 1-inch slices and lay flat on the baking sheet.
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Bake for an additional 10 to 15 minutes or until browned. Remove from the oven and cool completely on wire racks.
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Serve and enjoy!
Recipe Notes
You can also drizzle with melted white chocolate once the almond biscotti have completely cooled.
Nutrition
- Calories: 134.18kcal
- Fat: 5.67g
- Saturated Fat: 2.35g
- Trans Fat: 0.13g
- Monounsaturated Fat: 2.20g
- Polyunsaturated Fat: 0.73g
- Carbohydrates: 18.38g
- Fiber: 0.96g
- Sugar: 7.37g
- Protein: 2.77g
- Cholesterol: 25.40mg
- Sodium: 66.58mg
- Calcium: 42.68mg
- Potassium: 51.90mg
- Iron: 0.43mg
- Vitamin A: 34.57µg
- Vitamin C: 0.39mg
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