Thick Crunchy Biscotti Recipe | Dunk in Coffee Without Soggy (Easy!)
Welcome to Shiokman’s Kitchen! In this video, we’re making delicious homemade biscotti, a classic italian dessert. This easy recipe shows you how to make these delightful almond cookies that are perfect with your cup of coffee or tea. Learn how to make them with simple steps, ensuring a perfect bake every time!
Make these thick, crunchy biscotti perfect for dunking in coffee or tea! This easy twice-baked recipe gives buttery cookies that stay firm and not soggy—ideal Christmas delight for gifting or festive snacking. Strong crunch from precise slicing and baking!
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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.
