You would have to be nuts, not to like these almond biscotti. (Did you catch that?) I've made literally dozens of different kinds of biscotti but I always go back to my first love - the traditional almond biscotti. I've made them with whole almonds, slivered almonds, sliced almonds and almond flour and I love them all.
What's better than a cookie that is a perfectly acceptable BREAKFAST treat? Seriously, a cookie for breakfast? - sign me up. I eat them for breakfast, for my mid morning snack, a lunch time treat, a dessert and a late night snack. There really is no BAD time of day to eat a biscotti. (They are seriously dangerous to have around the house.)
3 1/4 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
1 1/2 cups sugar
10 tbsp (1 1/4 sticks) unsalted butter, melted
1 tbsp vanilla extract
1 tbsp almond extract
1 cup almond slices, toasted
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat.
Divide the dough in half. Get some flour on your hands and shape each dough portion into a 13 inch-long x 3 inch-wide, x 1 1/2 inch thick log. Transfer both logs to the prepared baking sheet, spacing about 2 inches apart.
Bake the logs until they’re golden brown, about 30 minutes. Remove from the oven and cool the logs completely on the sheet on a wire rack, about 30 minutes.
Transfer the biscotti to a wire rack and cool. They’ll harden even more as they cool.
Store on the counter for up to 1 week. Or store them in the freezer in a plastic baggy for months.
I think I'm going to have to go downstairs and pull one of these out of the freezer now. (Did I mention that they freeze really well, too?) I can't stand to look at these pictures anymore without actually being able to crunch one. It's a good thing I made plenty.
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