This is my mom's almond biscotti recipe. It is one of the specialty cookies she makes, among many others! Biscotti are Italian biscuit-like cookies. Translating to "twice-cooked," biscotti are typically harder in texture, perfect for dipping in coffee. My mom's biscotti are crunchy, but not as hard as traditional biscotti; they are lighter and less dense. They make for the perfect sweet bite in the afternoon with a cup of tea, or the perfect sweet ending to your day. My favorite part of this recipe is that we didn't change a thing to "lighten" them up. They are easy to work into your day as-is. I love it!
Course dessert, snack
Cuisine Italian
Keyword biscotti, cookies, italian cookies
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Inactive Refrigeration Time 1 dayday
Servings 48cookies
Calories 63kcal
Author Steph
Equipment
stand mixer or hand mixer
large baking sheet (15 1/2" by 21 1/2")
Ingredients
1.75cupsflourplus more for rolling the dough
1/2tspbaking powder
1/2tspbaking soda
dashsalt
1/2cupmargarinesoftened
1cupsugar
2eggs
1lemonzested
1.5tspvanilla extract
1/2tspalmond extract
1/4tspanise seedoptional
3/4cupslivered almonds
non-stick cooking spray
optional: powdered sugar, for garnish
Instructions
Making the Dough
In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
In another mixing bowl (using your stand or hand mixer) combine the margarine, sugar, eggs, lemon zest, vanilla extract, almond extract, and the anise seed (if you are using it).
Slowly incorporate the dry ingredients into the wet ingredients.
Fold in the slivered almonds.
Cover the dough with plastic wrap and store in the refrigerator for 24 hours before baking.
Baking the Biscotti
Preheat the oven to 325F.
Grab a large baking sheet (mine was 15 1/2" by 21 1/2"). If you do not have a large baking sheet, use two smaller baking sheets.
Spray the baking sheet with non-stick cooking spray.
Add a sprinkle of flour to the baking sheet to lightly cover the bottom.
Add a sprinkle of flour to your work surface, and split the dough into two pieces.
Place the dough on your floured work station, and using your hands, roll each piece of dough into a log.
The logs should be about 1.5 inches in diameter.
If you are using one baking sheet, make 2 long logs. If you are using 2 baking sheets, make 4 logs.
Place the logs onto the sprayed and floured baking sheet.
Bake for 25 minutes or until they are flattened out and have a little bit of color.
Remove the baking sheet from the oven, and let them cool for about 5 minutes.
Carefully place the logs onto a cutting board. Let the logs sit for another 5 minutes.
While the logs are warm, cut them into pieces, approximately 1/2" wide. This is creating the cookie shape.
Place the cookies back on the baking sheet, cut side up.
If you have a convection bake feature on your oven, turn it to 325F.
Bake for 5-7 minutes until the cookies are golden brown.
If you do not have a convection bake feature, bake at 325 for 3-5 minutes, then flip each cookie and bake for another 3-5 minutes or until golden brown.
Place the cooled cookies on a dish and sprinkle with powdered sugar, if desired.