Biscotti. Technically, it's a cookie but it really couldn't be any more different the the usual cookies that I share on this blog. Biscotti aren't soft and chewy. They're hard and crunchy. (Two characteristics, by the way, that I usually try and avoid when I make a batch of cookies. 🍪)
Despite it's dry, crumbly texture, if you've ever had a biscotti, you know that they're completely addictive. They're also perfectly shaped for dipping in a cup of coffee or hot tea. As a matter of fact, biscotti are basically MADE to be dipped. Most importantly, they're a perfectly acceptable breakfast treat. Any excuse to eat cookies for breakfast!
These little Italian cookies are easier to make than you might think. The simple dough can be put together in a stand mixer and you can get as creative as you like with the add-ins. I've made biscotti with everything from nuts and fruits to peanut butter and pumpkin. I've yet to find a combination of flavors that I DON'T like in biscotti.
Catalonia's Almond Biscotti
1 1/2 cups flour
3/4 teaspoon baking soda
1 cup sliced almonds
1 cup sugar
4 ounces almond paste, cut into 1" pieces
1 teaspoon grated lemon zest
3/4 teaspoon kosher salt
1 1/2 teaspoons vanilla
Let cool 5 minutes on sheet. Transfer to a rack to cool completely.
Now you know just how easy it is to make homemade biscotti. This recipe makes a LOT of biscotti so you'll be able to tuck a few away in your freezer for a rainy day. You'll be glad you did. 😂
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