These make a cake like biscotti. You’ll see what I mean when you cut them after the first bake. This recipe makes enough for three people to finish within 24 hours…so doubling it is not a bad idea!
- 2 T. butter
- 3 T. sugar
- 3/4 cup almonds (I used blanched, sliced almonds)
- Cook the butter and sugar over medium heat until the butter melts. After the butter/sugar bubbles and turns brown, add the almonds. (You want the butter mixture to turn to caramel first but don’t let it burn.) Add the almonds to the pan and coat them well. Let them cool.
Add all the following in a medium sized mixing bowl:
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1/2 t. vanilla
- 1/2 t. almond (I use almond emulsion because I like bringing out the almond flavor in this recipe. You can use 1 t. vanilla only if you’d like)
- 2 cups flour
- 1 t. baking powder
- 1/4 t. baking soda
- 1/4 t. salt
Once mixed, add in the cooled caramelized almonds. I broke the caramelized almonds up first with a heavy spoon so that they would be evenly distributed during mixing.
Form the dough into a log about 10″ long, 2-3″ wide. IÂ use a biscotti pan which I highly recommend if you make a lot ofÂ biscotti.Â It keeps the biscotti compact and easier to cut.
Cook at 325 degrees for 25 minutes. Take out and let cool completely because the biscotti crumbles easily! Then slice the biscotti to the size you like. Place them back into the oven on their side for 10 minutes. Then turn them over and cook for another 10 minutes.
Enjoy dipped into a frothy cappuccino. So very good.