This easy Almond Boscotti is the perfect addition to any cup of coffee.
Ok. WOW has this week been tough. It’s rare that I fall into a bad recipe slump but boy has it happened! Not one of the recipes I chose to make over the last few days has been blog worthy but here is the good news! Actually, great news! I found a recipe that has passed the test! The wonderful people over at Lagrima kept telling me how amazing this recipe is. I was hesitant because biscotti is my holiday neighbor treat and I knew that if it turned out half as good as they told me I would eat the entire batch all on my own, but after so many failed recipe attempts I was ready for something edible.
They didn’t lie about this being the best biscotti recipe. It’s a little more time consuming, but well worth the wait. The almond and vanilla combination is out of this world!
Here is my tip for the day. Do NOT use a steak knife to cut this biscotti. I learned the hard way that I should have just washed my bread knife. Steak knives suck and you will most likely slip and cut yourself. Just my little cautionary tale for the day! I hope you all will learn from my crazy ideas and be safe in the kitchen!
I love, love, loved this biscotti. We made some pumpkin spice coffee in the morning and used the little cookies to dip. A-MAZ-ING! Really… there are no words. It’s so simple to whip up and a great way to start off the day. Next time I’ll be dipping one end in chocolate or maybe a nice chocolate drizzle. I wasn’t kidding about eating the entire batch on my own. Luckily my husband was with me and he helped out… a little.
Almond Biscotti Recipe
- 1 cup sugar
- 1/2 cup butter melted
- 2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 2 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Stir together all of the ingredients. Make sure your dough is thoroughly combined. Cover and chill for 30 minutes.
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Divide your dough into two equal pieces. It’s going to be rather sticky, so what I did was just run my hands under cool water to moisten them. Shape each dough half into a loaf that is 16x2 inches. Place on your prepared baking sheet and bake for 30 minutes.
Cool for 15 minutes then slice into 3/4 inch pieces. Place, cut side down, back onto your cookie sheet and cook for 10 additional minutes.
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