Italian Almond Biscotti are simple and great tasting! It will become your family's favorite recipe.
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 24
Ingredients
¼cup(60ml)extra virgin light olive oil
¼cup(56g)unsalted butter, melted
1cup(200g)granulated sugar
2teaspoonsalmond extract
1teaspoonvanilla extract
3large eggs, at room temperature
2 ½cups(325g)all-purpose flour
½cup(55g)almond flour, or almond meal
1tablespoonbaking powder
¼teaspoonsalt
1cup(120g)slivered almonds
Instructions
Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Set aside.
In a medium bowl, cream together the oil, butter, and sugar. Beat in the almond and vanilla extracts, followed by the eggs.
In a separate bowl, combine the flour, almond flour, baking powder, and salt. Slowly add the flour mixture to the egg mixture. Mix just until dough forms. Stir in the slivered almonds.
Shape the dough into two 12x2-inch logs on the prepared baking sheet. Press down to about ½ inch thick.
Bake for 25-30 minutes or until lightly golden brown.
Allow the logs to cool enough to touch. Slice into ½-inch diagonal slices. Lay each slice cut side down. Return to the oven for 10 minutes longer or until lightly toasted on each side.
Cool completely on a wire rack. Biscotti will keep for up to 2 weeks stored in an airtight container stored at room temperature.
Notes
Freezing Instructions: Biscotti may be frozen for up to 3 months. Thaw to room temperature before serving.