Vanilla Biscotti
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Crunchy on the outside, soft on the inside, these Italian-style biscotti cookies are perfect for dunking in coffee or tea.
Ella x
Ingredients
- 250 gall-purpose flour
- 100 ggranulated sugar
- 100 gunsalted butter
- 2 egglarge eggs
- 5 mlpure vanilla extract
- 100 galmond flour
- 5 gbaking soda
- 5 gsalt
- 100 gchopped almonds
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
Tip: Use a baking sheet with a non-stick surface for easy biscotti removal.
- 2
Whisk together the flour, sugar, baking soda, and salt in a medium bowl.
Tip: Sifting the dry ingredients before measuring will help ensure even distribution.
- 3
Cream the butter and eggs together in a large bowl until light and fluffy.
Tip: Use room temperature ingredients for the best results.
- 4
Add the vanilla extract and mix until combined.
Tip: Be careful not to overmix the batter.
- 5
Gradually mix in the dry ingredients until a dough forms.
Tip: Use a stand mixer with a paddle attachment for efficient mixing.
- 6
Divide the dough in half and shape each half into a log.
Tip: Use a lightly floured surface to prevent sticking.
- 7
Place the logs on the prepared baking sheets and bake for 25 minutes.
Tip: Rotate the baking sheets halfway through the baking time for even baking.
- 8
Remove the biscotti from the oven and let cool for 10 minutes.
Tip: Allow the biscotti to cool completely on a wire rack before slicing.
- 9
Slice the biscotti into 1-inch thick slices and place on a wire rack to cool completely.
Tip: Slice the biscotti when they are still slightly warm to help them retain their shape.
- 10
Repeat the baking and cooling process to bake the second log of biscotti.
Tip: For an extra crunchy biscotti, bake the second log for an additional 5 minutes.
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