- 1 c
- all purpose flour
- 1/2 - 3/4 c
- brown sugar, firmly packed, dark brown
- 2 tsp
- baking powder
- 1/2 stick
- butter, cold
- 3 oz
- eggs, about 2 x-large
- 2 tsp
- pure vanilla extract
- 1 1/2 tsp
- almond extract
- 2 oz
- almonds, blanched = 1/4 cup
Slice very cold butter into flour mix.
Using a fork mix together until evenly crumbly.
pick up each log & press into almonds on one side only.
You can bake them as whole logs---
I slice each log into diagonal pieces now.
This way you get the crunch w/ one baking time!
Leave space for logs or cookies to expand.
Use parchment paper on top of baking sheet before placing cookies.
Makes cleanup easier!
30 minutes if left as whole logs.
Cool 10 minutes.
This is quite messy.
clear off small broken pieces of nuts
& return to oven for 10 additional minutes.
Biscotti should be a HARD crunchy cookie, not soft.