Almond Biscotti

Almond Biscotti

1/2 cup butter, softened

1 1/4 cup sugar, divided

3 eggs

1 tsp vanilla extract

2 cups flour

2 tsp baking powder

1/8 tsp salt

1/2 cup chopped almonds


Preheat oven to 375F. Line baking sheet with parchment paper and set aside.


Batter is sticky & soft but it is supposed to be this way.

Cream butter and 1 cup of sugar until light and fluffy. Add in one egg at a time, beating well after each addition. Stir in vanilla. Slowly add flour and baking powder to the butter mixture, along with the salt. Stir in almonds. Then divide dough in half and spread into two 12-in x 3-in rectangles. Sprinkle with the reserved 1/4 cup sugar before baking. 

Bake 15-20 minutes or until golden brown. ***They are going to be a bit soft in the center still after this first step of baking***



Remove from oven and reduce oven heat to 300F. Lift the rectangles off of the cookie sheet but still on the parchment paper onto a cooling rack. Let cool for 15 minutes. After cooling, cut the rectangles 1/2 inch thick. Place the slices  cut side down onto an ungreased baking sheet. **you won't need parchment paper for this part even though mine are on it** Bake for 10 minutes; turn cookies over and bake for another 10 minutes. 

Cool completely on cooling rack before storing in an airtight container.