Description
Crispy almond biscotti made fast with pantry ingredients. Perfect for coffee, gifting, or Italian-style holiday cookie trays.
Ingredients
Scale
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, melted
- 2 large eggs
- 1 1/2 tsp pure almond extract
- 2 cups (250 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (85 g) sliced almonds
Instructions
- Whisk melted butter and sugar, then whisk in eggs and almond extract.
- Stir in flour, baking powder, and salt. Fold in sliced almonds. Divide into 2 logs on a parchment-lined sheet. Bake at 350°F (175°C) for 25–30 minutes.
- Cool 10 minutes, slice diagonally 1/2-inch thick, and bake cut side down 8–10 minutes per side until crisp.
Notes
Tested twice; best crunch at 9 minutes each side on second bake. Store airtight up to 10 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 biscotti
- Calories: 160
- Sugar: 9
- Sodium: 45
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
- Cholesterol: 30