Biscotti
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1vanilla bean, split in half lengthwise
- ¾cup granulated sugar
- ½cup unsalted butter, at room temperature
- 2eggs
- 2teaspoons vanilla extract
- 2cups all-purpose flour
- 1½teaspoons baking powder
- ½teaspoon fine sea salt
- 1¼cups slivered almonds, coarsely chopped
Nutritional analysis per serving (24 servings)
135 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 3 grams protein; 73 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.
- Step 2
Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1¼ inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.
- Step 3
Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into ½-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.
Private Notes
Comments
Metric 150g Sugar 113g Unsalted Butter 2 Eggs 1 Tablespoon Vanilla Extract (if no beans) 275g AP Flour 1.5 teaspoons Baking Powder 0.5 teaspoon Salt 145g Slivered Almonds
Sharing some wisdom I’ve found in making these many times in past year. Toasted almonds are better than untoasted. (Do in microwave or buy at Trader Joe’s) but chop raw almonds before toasting...easier. Dough is sticky....oil your hands to shape logs. shape a rough log and then stretch it out...no need to “roll” it. A non-serrated knife is best for slicing. Serrated knife seems to create more crumbs and breakage. The partial baked logs very fragile. Montmorency cherries are great addition!
Delicious! I did not have a vanilla bean, so I used a full tablespoon of vanilla extract in the dough. They were great!
So easy and perfect! Made as written except I substituted whole raw pistachio kernels for the almonds. They toasted enough during the 2 rounds of baking and were easy enough to cut right through (I used a normal chefs knife instead of serrated as many suggested). I’ll definitely be making this again and experimenting with add ins and dipping them in chocolate.
Best biscotti ever! I’m getting so many compliments. And others asking for the recipe! Thank you!
My hacks: each one is optional but best reviews when I do all of these: 1. No vanilla bean: instead 1 tablespoon vanilla extract. i use Sonoma Syrup brand vanilla Crush extract. 2. Substitute 1/4 c. Lightly salted roasted pistachios, coarsely chopped, for equal amt of almonds. Adding a few extra ounces is also fine. 3. Add 1/2 tsp ground cinnamon. 4. Substitute 1/2 c med ground cornmeal for flour, ie 1.5 c flour plus 0.5 c cornmeal. 5. Use Toasted almonds/nuts .