Biscotti
These crisp, slightly sweet Biscotti are easy to make and full of almonds.
Ingredients
- 2 cups all-purpose flour (240g)
- ¾ cup granulated sugar (150g), plus more for sprinkling
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs divided, room temperature
- ¼ cup salted butter (56g), melted
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup sliced almonds
- ½ cup dried cranberries
- Cream for brushing
Instructions
1. Preheat the oven to 180°C/350°F. Line a rimmed baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Add 2 eggs, melted butter, vanilla, and almond extract. Beat on low speed just until the dough comes together. (The mixture will still be somewhat crumbly.) Add the almonds and mix just until combined.
3. Transfer the dough to a lightly floured surface. Knead a few times to form a cohesive dough, then divide it in half. Shape each half into a 1-inch-thick (5×3-inch) rectangle and place on the prepared pan at least 4 inches apart.
4. Brush cream all over the dough. Sprinkle with some more sugar, if desired.
5. Bake until dough is cracked and the outside is lightly brown, about 30 minutes. Transfer the loaves to a wire rack and let cool for 20 minutes. Reduce the oven temperature to 160°C/325°F.
6. Using a serrated knife, cut the short-side of each piece into ¾ inch-wide slices on a slight diagonal. Place the slices back on the baking sheet. Bake for another 20 minutes, flipping halfway through, or until lightly browned and cookies appear dry. (The cookies will be slightly soft in the middle when they come out of the oven, but will crisp throughout as they cool.)
7. Transfer to a wire rack and let cool completely. Store in an airtight container for up to 4 weeks.
