Butter Almond Biscotti Cookies
Don’t you just love dunkable biscotti that is just thick enough, crunchy and firm? It will not become soggy after dunking into your favourite brew of coffee and still remain crunchy . This is my easy to follow recipe to make this delightful buttery cookies.
To learn how to make this buttery and crunchy biscotti, please click on the image above to view my video tutorial and print the recipe below
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Butter Almond Biscotti Cookies
Ingredients
- 200 g Almonds
- 100 g unsalted butter
- 300 g sugar
- 4 eggs
- 1½ tsp vanilla extract
- 360 g self-raising flour
- ½ tsp of salt
Instructions
- Chop almonds roughly.
- In a mixer bowl cream the butter and sugar.
- Add in eggs and vanilla extract and mix well.
- Add in flour & salt and mix thoroughly.
- Add in chopped toasted almonds and mix well.
- Pour the wet dough onto a heavily floured board and divide into 3 equal portions.
- Roll each portion into a log and place them into the baking tray.
- Bake at 180 C for 40 mins until the logs are golden brown and firm in the centre.
- Transfer logs to a cutting board after they have cooled down. Using a serrated knife, slice them about 1/2 inch thick.
- Arrange the slices on the baking tray and bake again at 180 C for 15 mins. until golden browned on both sides.
- Cool biscotti on a wire rack before storing in air-tight containers.
