Easy Almond Biscotti
Servings: 40 cookies
A crispy almond-flavored Italian cookie that's delicious dipped in coffee.
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Ingredients
- 3 ¼ cups flour (400g by weight)
- 1 Tablespoon baking powder
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 eggs
- 1 Tablespoon almond extract
- 1 cup almonds, broken into pieces (optional)
Instructions
- Preheat oven to 375°F. Grease cookie sheets with butter or line with parchment paper.
- Mix flour and baking powder.
- In a separate large bowl, mix sugar, vegetable oil, eggs and almond extract. Add in flour mixture and stir until completely incorporated. Add almond pieces if using.
- Divide dough in half. Using damp hands, shape half of dough on greased cookie sheet into a roll as long as your cookie sheet and ½" thick. Repeat with the other half. Leave at least 2" between each cookie roll.
- Bake for 25 minutes until just beginning to brown. Using a pizza cutter, carefully cut crosswise into ¾" slices. Place cookies cut-side up on baking sheet. Bake 6-10 minutes more on each side until golden brown.
- Immediately remove to wire rack to cool completely. Cookies will continue to harden as they cool.
Notes
- Almonds: I use roasted salted almonds. To crush into smaller pieces, place almonds in baggie and lightly pound with meat mallet or other heavy object until broken up to desired size.