Almond Biscotti
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
YIELD: 3 dozen.
I've learned to bake a double batch whenever I make these crisp dunking cookies, because one batch always goes too fast! —H. Michaelsen, St. Charles, Illinois
Ingredients
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1/2 cup butter, softened
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1-1/4 cups sugar, divided
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3 large eggs, room temperature
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1 teaspoon anise extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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Dash salt
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1/2 cup chopped almonds
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2 teaspoons 2% milk
Directions
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1.
Preheat oven to 375°. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds.
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2.
Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining 1/4 cup sugar.
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3.
Bake until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce oven heat to 300°.
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4.
Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets.
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5.
Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts
1 cookie: 207 calories, 9g fat (4g saturated fat), 50mg cholesterol, 129mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 4g protein.
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