Biscotti has always been the classic pairing for coffee and tea. The toasted crisp cookie biscuit that soaks up the flavor and creates some substance with your morning coffee. The secret to getting this crisp biscuit is to toast it a little longer in the oven on each side. Its the twice baked pastry. The almond gives it a little extra crunch and a nutty flavor. Making this was an eye opening experience. For some reason I never realized that its baked first and then sliced. So when I was investigating the technique I was shocked!
Don’t forget to add some pizzazz to it by dipping it in some melting chocolate to top off the decorations.
Almond Biscotti
Ingredients
- 1/2 cup vegetable oil
- 1 cup white sugar
- 3 1/4 cups all-purpose flour
- 3 eggs
- 1 tablespoon baking powder
- 1 tablespoon almond extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
- In a medium bowl, beat together the oil, eggs, sugar and almond flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
- Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.
