Vanilla Biscotti
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Making homemade biscotti is easier than you might think, and this vanilla version is one of my go to treats. The whole process takes less than an hour from start to finish, which means you can have crispy, dunking worthy cookies ready before dinner time. I love using almond flour in the dough because almonds are packed with healthy fats and protein, making these biscotti a more satisfying snack than your typical sweet. The best part? These ingredients are probably already sitting in your pantry, and the recipe comes together with just a bowl, a spoon, and minimal cleanup.
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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