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Vanilla Almond Biscotti

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Serves 13-15 cookies | Prep Time 10 minutes | Cook Time 45 minutes

Why I Love This Recipe

I used to always buy a Vanilla Almond Biscotti for $1 at my favorite coffee place. I decided to try to make my own. Giada de Laurentiis inspired me with her holiday biscotti recipe. I changed a few things and it came out great! If you make a batch and wrap a few cookies in cute cellophane baggies, they make great gifts!

Ingredients You'll Need

2 cups all-purpose flour
1 ½ teaspoon baking powder
¾ cup sugar
½ cup (1 stick) unsalted butter, room temperature
¼ teaspoon salt
2 large eggs
1 ½ teaspoons vanilla extract
1 cup chopped almonds (toasted)


Preheat the oven to 350 degrees F.

To toast almonds: @ 350 degrees spread out chopped almonds evenly on a baking sheet. Bake until almonds turn a golden brown, about 10 minutes.


Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, vanilla, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the almonds.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 30 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are golden brown, about 8 minutes. Then flip the biscotti and bake another 8 minutes. Transfer the biscotti to a rack and cool completely.

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