Delightful mini almond biscotti, perfect for dunking in your favourite coffee or tea.
Prep
20 min
Cook
40 min
Total
60 min
Servings
24
Difficulty
Medium
Ingredients
Biscotti dough
Instructions
Preheat oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Combine wet ingredients
In a large bowl, beat the sugar and eggs together until light and fluffy. Add the vanilla extract and mix well.
Form the dough
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped almonds.
Pro tip: Do not overmix to prevent tough biscotti.
Shape and bake
Divide the dough in half and shape each half into a log about 25 cm (10 inches) long. Place the logs on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Pro tip: Logs should be about 5 cm (2 inches) apart as they will spread.
Cool and slice
Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F (160°C). Slice each log into 1.5 cm (1/2 inch) thick slices using a serrated knife.
Second bake
Place the slices cut side down back on the baking sheet. Bake for an additional 10-15 minutes, flipping halfway through, until crisp and golden.
Pro tip: Watch carefully to avoid burning.
Tips & Tricks
Serving Suggestions
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