Description
Crunchy Italian almond cookies that are lightly sweet, golden, and perfect for dipping into coffee or tea.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup whole almonds
- ¼ cup unsalted butter, melted
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl whisk together the eggs and granulated sugar until smooth and slightly pale.
- Stir in the melted butter and vanilla extract until well combined.
- In a separate bowl combine the all-purpose flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Fold in the whole almonds evenly throughout the dough.
- Transfer the dough onto the prepared baking sheet and shape it into a log about 12 inches long.
- Flatten the top slightly so the log bakes evenly.
- Bake for 25 minutes until lightly golden.
- Remove from the oven and allow the log to cool for about 10 minutes.
- Using a serrated knife slice the log into ½ inch thick cookies.
- Arrange the slices cut side down on the baking sheet.
- Bake for 10 minutes, flip the cookies, then bake another 10 minutes until crisp and golden.
- Allow the cookies to cool completely before serving.
Notes
- Toast the almonds lightly before mixing them into the dough for deeper flavor.
- Slice the log while it is still slightly warm to prevent crumbling.
- Store cookies in an airtight container for up to one week.
- Dip half of each cookie in melted chocolate for a decorative twist.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 18mg
Keywords: biscotti, almond biscotti, Italian cookies, crunchy almond cookies, twice baked cookies