Almond Biscotti
Here’s the deal: these biscotti are hard, crunchy, and absolutely perfect dunked in hot coffee. They’ve got that rich almond flavor that makes them just sweet enough to feel indulgent without being cloying. The toasted almonds? Chef’s kiss. But here’s the thing—you’re not getting one.
If you want to experience this giant cookie loaf of perfection, get into the kitchen and make some yourself. Don’t mess them up, and don’t expect me to share because these are mine.
Ingredients (dump into a bowl and your basically making a meatloaf in cookie form)
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (because almonds are the star here)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole almonds, toasted and roughly chopped
Instructions (Giant Loaf Assembly – think meatloaf shape)
- Preheat oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper—because as much as these are for me, I’m not scrubbing baked-on dough off a pan.
- Cream the butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla and almond extracts.
- Add the dry stuff: Slowly mix in the flour, baking powder, and salt. Fold in the toasted almonds. The dough will be sticky—kind of like how I’ll be if I don’t get my coffee and biscotti time.
- Shape the loaf: Dump the dough onto the baking sheet and form it into a log about 10 inches long and 3 inches wide. Yes, it looks ridiculous, but that’s the point. It’s a giant cookie loaf.
- Bake the first time: Bake for 25-30 minutes, or until the loaf is golden and firm. Let it cool for 10 minutes (like anyone has time to wait, but you’ll need to slice it).
- Slice and bake again: Using a serrated knife, slice the loaf diagonally into 1/2-inch pieces. Lay them cut-side down on the baking sheet. Bake for 8-10 minutes per side until they’re crisp and ready to break teeth.
- Cool (or don’t): Let them cool completely if you’re being proper. Or dunk them hot in coffee like the rebel you are.
Why These Are Mine
These biscotti are not for sharing. They’re the perfect crunchy companion for my coffee at 4 a.m., and I have no interest in anyone else enjoying them. You want soft cookies? Go somewhere else.
You didn’t ask for them, and I’m not offering. Simple as that.