I love biscotti. Really, what’s not to love? It’s sweet, it’s crunchy, it’s dunkable.
Well, it’s a good thing I’ve been going here, there and everywhere lately. Gives me a chance to try new recipes, offer a sweet “thank you for having me” and keep my sugar levels from spiking five times a day.
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1 stick butter, melted
1 ½ teaspoons vanilla extract
1 ½ teaspoons vanilla bean paste
1 cup whole almonds with skin, lightly toasted
2 ¾ cups flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup semisweet chocolate chips (optional)
Preheat the oven to 350F.
In a small bowl, mix together flour, baking powder and salt.
In a large bowl, stir together sugar, butter, vanilla extract and vanilla bean paste. Add eggs and mix to combine. Add dry ingredients and mix until just combined. Mix in almonds. Cover and chill dough for 30 minutes.
Shape the dough into 2 logs, each measuring approximately 2-by-10 inches. Place on an ungreased baking sheet and bake until a pale golden color, about 30-35 minutes.
Transfer logs to a rack and let cool for about 20 minutes.
Using a serrated knife (very important!), cut each log into ¾ inch slice and arrange on a baking sheet, cut side down. Bake until golden, about another 25 minutes.
Transfer to a rack and cool completely. If desired, you can dip the bottom or side into melted chocolate once completely cool.
Or just eat plain. They are that delicious!
Store any uneaten biscotti in an airtight container at room temperature.
Note: To toast the almonds, place them in a single layer on a plain baking sheet. Bake for 10 -15 minutes. The almonds will have a bit of color and a great nutty smell.
Source: slightly adapted from Blue-Eyed Bakers