Ingredients
Scale
- 3 large eggs
- 1 cup (200g) granulated sugar
- 1/2 stick (4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 3 cups (360g) all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup slivered almonds (toasted or untoasted, see notes)
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, whisk together the 3 eggs and sugar until light and fluffy, about 2-3 minutes. Whisk in melted butter and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the egg mixture and stir until just combined, then fold in the almonds. The dough will be slightly sticky.
- Turn dough out onto a lightly floured surface and divide into 4 equal pieces. Roll each piece into a log and transfer two logs to each prepared baking sheet, spacing them evenly apart.
- Stretch and flatten each log until it runs nearly the length of the baking sheet and is about 2 inches wide and 1/2 inch thick. Brush the tops with the beaten egg.
- Bake for 25-30 minutes, until the logs are golden and firm to the touch. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F.
- Using a serrated knife, cut each log on the diagonal into 3/4-inch thick slices. Lay the slices cut-side down on the baking sheets.
- Return to the oven and bake for 10 minutes. Flip each slice over and bake for another 10 minutes, until golden and crisp.
- Transfer to a wire rack to cool completely. Biscotti will continue to crisp as they cool.
- Prep Time: 20
- Cook Time: 1 hour