Biscotti are a traditional Italian almond cookie that are twice baked, hence the name. The dough is first baked in a loaf, then let to cool and cut into oblong-shaped biscotti and baked a second time. The result is a dry, crispy oblong cookie perfect for dipping in coffee (or Vin Santo). I decided to spruce these almond biscotti by dipping them in dark chocolate, but it's optional.
If you really like almond flavor, I do recommend using almond extract instead of vanilla, but I understand that not everyone has almond extract laying around. I do not normally like almond flavoring, but I really enjoyed these biscotti with the almond extract!
Ingredients:
2 3/4 cup flour
1 tsp baking powder
3/4 tsp salt
1 tbs espresso powder
1 tsp almond or vanilla extract
3 eggs
1 cup sugar
1 cup sliced almonds
Melting chocolate (I like Ghirardelli Melting Wafers), optional
Directions:
Move oven racks to top and bottom thirds of the oven. Line 2 cookie sheets with parchment paper or silicone mat. Preheat oven to 325. Stir together flour, baking powder and salt. Stir espresso powder and almond (or vanilla) extract. Beat eggs, sugar and espresso mixture with a mixer until thickened. With the mixer on low, mix in flour until combined, then stir in almonds. Wet your hands and form dough into 2 logs, one of each sheet, about 4" wide and 3/4" tall. Bake for 25 minutes on the bottom and top rack, rotating the pans halfway through. Remove sheets from the oven and let them rest for 10 minutes. Move one of the oven racks to the center. After 10 minutes, spray the logs with water (I just flicked water with my hands). Use a knife to slice the logs into cookies about 3/4" wide. Place all the cut cookies standing up on one cookie sheet. Bake for another 25 minutes. Remove and let cool on a wire rack. Melt chocolate according to package instructions (I used the microwave), dip cookies and let the chocolate set before storing in a container.
Recipe, with step by step pictures, from The Pioneer Woman.