Almond Biscotti with Espresso

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Almond Biscotti pairs perfectly with a cup of espresso - even better when it's served in a cup as cute as this!

Ingredients:

  • 240 grams unbleached flour (2 cups)
  • 220 grams white sugar (1 cup)
  • 1 1/4 tsp baking powder 
  • 1/8 tsp salt
  • 3 large eggs
  • 2 tbsp amaretto liqueur
  • 1 tsp vanilla extract 
  • 1 tsp aniseed crushed in a mortar to release flavour

  • 150 grams whole almonds, toasted and coarsely chopped (1 cup)


Directions:

  1. Prepare cookie sheet with parchment paper, silicone mat or greased.
  2. Preheat over to 300 degrees Fahrenheit.

  3. Combine the flour, sugar, baking powder, and salt in a medium bowl and mix together. Whisk the eggs, amaretto, vanilla, and anise in a large bowl until well blended. Stir in the flour mixture and then the almonds. The dough will be thick and sticky,. Scrape the dough into a long log shape lengthwise on the prepared cookie sheet, wet your hands, and shape the dough into a long flat loaf about 12 by 4 inches.

  4. Bake for about 50 minutes, until firm and dry. set the pan on a rack to cool for 15 minutes. 

  5. Transfer the loaf carefully to a cutting board board. If you used a liner, slide a metal spatula under the loaf to detach and remove the liner,  Using a long serrated knife, cut the loaf on a diagonal into slices 1/2 to 3/4 inch wide. Transfer the slices to the online baking sheet, standing them at least 1/2 inch apart. Toast for 40 minutes, until golden brown, rotating the pan to ensure even baking. Cool the cookies completely before standing or storing them. 














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