Hello, I am Laura. Today, we’re going to prepare almond biscotti recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Almond Biscotti Recipe
Almond Biscotti is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Almond Biscotti is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook almond biscotti using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Almond Biscotti:
- Make ready 1 cup roasted almonds, chopped
- Make ready 1 1/4 cup all-purpose flour
- Make ready 1 1/2 tsp baking powder
- Take 1/2 tsp salt
- Get 3/4 cup brown sugar
- Prepare 3 eggs
- Get 1/2 cup olive oil
- Take 1 tbsp almond extract
- Make ready 1/2 tsp vanilla extract
Instructions to make Almond Biscotti:
- Preheat oven to 175°C (350°F). Whisk together the flour, salt, baking powder, and sugar in a large bowl.
- Combine olive oil, eggs, vanilla extract, and almond extract.
- Mix egg mixture and flour mixture into a batter. Fold in almonds.
- On baking parchment or non-stick silicone baking mat, form the batter into two logs.
- Bake mixture for 30 minutes or until golden brown and firm. Let cool for ten minutes.
- With a serrated knife cut biscotti into 1 cm thick slices.
- Bake sliced biscotti for 15–20 more minutes. The longer it is baked the harder it becomes. Turn over at the halfway mark. Let cool.
So that is going to wrap this up for this special dish almond biscotti recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.