- 350°
- sprayed cookie sheet
- Serves: 4
- Cook Time: 20 min then 15
- 1 cup sugar
- 2 teaspoons baking powder
- 2 1/2 cups flour
- 1/4 teaspoon fine salt
- 3 large - lightly beaten eggs
- 1 tablespoon pure vanilla extract
- 1 cup toasted slivered almonds
-
In a large bowl mix together flour, sugar, baking powder and salt. In mixer bowl mix together eggs, and vanilla. Add flour mixture until all is moist. Add almond and mix together.
-
Flour hands and divide dough in half and transfer to parchment-lined rimmed baking sheet. Form each half into 2 1/2-inch-wide, 3/4-inch -tall logs. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on a wire rack, 20 minutes.
-
With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotation sheets and flipping biscotti halfway through. Let cool on wire racks.