Traditional Italian Almond Biscotti

Ingredients

All-purpose flour

2 1/2 cups

Baking Powder

1 1/2 teaspoons

Salt

1/4 teaspoon

Unsalted Butter

1/2 cup, softened

Granulated Sugar

1 cup

Eggs

2 large

Almond Extract

1 teaspoon

Almonds

1 cup, coarsely chopped

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
3. In a separate large bowl, cream together the softened butter and granulated sugar until it becomes a light and fluffy mixture.
4. Add the eggs one at a time into the butter and sugar mixture, ensuring to beat well after each addition. Stir in the almond extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the coarsely chopped almonds to the mixture.
7. Divide the dough in half and shape each half into a log, each about 12 inches long and 2 inches wide.
8. Place the logs onto the prepared baking sheet, ensuring to leave space between them.
9. Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
10. Remove from the oven and let cool for 10 minutes.
11. Reduce the oven temperature to 325°F (163°C).
12. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
13. Place the slices back onto the baking sheet, cut side down.
14. Bake for an additional 10-15 minutes, or until the biscotti are crisp and golden.
15. Remove from the oven and let cool completely before serving. Enjoy with coffee or tea.