Basic Biscotti recipe

Ingredients:

¾ cup of whole, unblanched almonds.
¼ lb of butter.
¾ cup of sugar.
2 medium eggs.
2 ¼ cups of flour.
1 ½ teaspoon of baking powder.
¼ teaspoon of salt.

Preparation Instructions:

Preheat oven to 350°F (175°C).

Toast the almonds until golden, then chop by hand into quarter-inch chunks.

Reduce oven heat to 325°F (160°C).

Cream the butter until light, then add the sugar and beat until it is smooth and creamy.

Beat in the 2 eggs until the mixture is smooth.

Sift in the flour, baking powder and salt; beat until just mixed.

Stir in the toasted almonds.

On a floured board, divide the dough in half and roll each half into a long roll about 1-½ inches in diameter and about 10 inches long.

Set the rolls on a baking sheet a minimum of 3 inches apart, then bake in the top third of the oven for 25 minutes or until set and lightly browned on top.

Allow the rolls to cool for 5 minutes, then slice diagonally into half-inch thick slices.

Lay the slices flat on the baking sheet, then return them to the oven for another 10 minutes.

Turn the slices over and bake for 10 minutes longer.

Allow to cool on a rack.

Store in a tightly covered tin.

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