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Almond Biscotti

Classic Italian cookies packed with sliced almonds, twice-baked to achieve a firm and crunchy texture, perfect for dipping in coffee or sweet wine.

65 min Medium Italiana 24 servings
Almond Biscotti
Almond Biscotti - photo 1

The story behind

Biscotti, originally from the city of Prato, is a cornerstone of Italian baking. The name means 'twice-cooked,' a technique that gives them their signature hardness and long shelf life. This family recipe is presented in a rustic yet clean manner on a baking tray, highlighting the abundance of almonds and their perfect golden hue for a professional aesthetic.

Instructions

  1. 1
    Mix dry ingredients and add eggs and vanilla until a firm dough forms.
  2. 2
    Fold in the sliced almonds evenly.
  3. 3
    Shape into two logs on a baking sheet and bake at 180°C (350°F) for 25 minutes.
  4. 4
    Remove from oven, let cool slightly, and slice diagonally into cookies.
  5. 5
    Bake the slices a second time (10 minutes per side) until completely crisp.

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