David Tanis

Almond Biscotti

Preparation info
  • Makes

    4 dozen

    • Difficulty

      Easy

Appears in

#93A Platter of Figs and Other Recipes
A Platter of Figs and Other Recipes

By David Tanis

Published 2008

  • About

As commercially made biscotti get increasingly bigger and less flavorful, it becomes even more important to make your own. Biscotti will keep for weeks in an airtight tin, but check on them frequently: biscotti have a way of disappearing for no apparent reason. Dunking is mandatory—in red wine, sweet wine, or coffee.

Ingredients

  • 8 tablespoons (1 stick) sweet butter, softened
  • ¾ cup sugar

Method

Preheat the oven to 325°F. Using a handheld or standing mixer, cream the butter and sugar in a large bowl. Beat in the eggs and almond extract.

Mix together the flour, baking powder, and salt, then slowly incorporate into the butter mixture. Add the sliced almonds and mix for a