Biscotti are the ideal make-ahead cookies because they freeze beautifully and this recipe can be very easily doubled. I have been making these almond biscotti for years; they are crunchy, filled with roasted almonds and not too sweet. What’s great about this recipe is that you can easily change-up the flavour by replacing the almonds with your own preferred add-ins. Pistachios and grated orange rind as well as hazelnuts and mini chocolate chips are two of my favourites.
- 2 1/4 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon (optional)
- 3 tbsp butter, softened
- 3 tbsp olive oil
- 3/4 cup sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 1 1/2 cups roasted almonds, chopped (or any add-ins of your choice)
- Preheat oven to 350F. Line baking sheet with parchment paper or a silicone baking mat.
- In a bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside.
- Using an electric mixer fitted with the paddle attachment, cream together the butter, olive oil and sugar.
- Add the eggs, one at a time, until fully combined. Add vanilla.
- Reduce mixer to low and slowly add the flour mixture. Mix until fully combined.
- Mix in the chopped almonds.
- Turn the dough onto a lightly floured surface and shape into a log, approximately 12 inches long and 4 inches wide.
- Place log on prepared baking sheet.
- Bake for 30 minutes, until the edges are golden.
- Remove from the oven and allow to cool for at least twenty minutes. The cooler the log is the easier it will be to slice. Reduce oven temperature to 300F.
- Once the loaf is cool enough to handle, use a sharp knife to slice into 1/2 inch thick slices.
- Transfer biscotti back to the baking sheet and bake for an additional 20 minutes, turning over once.
- The cooled biscotti can be stored in an air tight container at room temperature. These biscotti also freeze extremely well. They can be stored in an air tight container in the freezer for up to three months.
*Yield: Approximately 15 biscotti