My version is pretty straightforward—a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.
Ingredients
- all-purpose flour: 2 cups
- baking powder: 1 tsp
- fine salt: 0.25 tsp
- unsalted butter, room temperature: 3 Tbsp
- white sugar: 1 cup
- white sugar: 1 Tbsp
- olive oil: 1 Tbsp
- eggs: 2 piece
- vanilla extract: 0.25 tsp
- almond extract: 0.75 tsp
- whole roasted almonds: 0.5 cup
- roasted almonds: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Whisk flour, baking powder, and salt together in a mixing bowl.
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Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
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Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
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Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
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Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
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Reduce oven temperature to 325 degrees F (165 degrees C).
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Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
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Transfer biscotti to a cooling rack; let cool to room temperature.
