Today, I'm baking for my younger sister. She's moving this weekend to go to a different college, and I'm sending her off to her new home some recipes, groceries, and premade goodies. This is one of them.
1/3 cup softened butter
2/3 cup granulated sugar
1/4 tsp baking soda
1 1/2 tsp baking powder
2 large eggs
2 1/4 cups all-purpose flour
1 tsp pure vanilla extract
1 tsp pure almond extract
1 vanilla bean
1/2 cup chopped almonds
white chocolate for dipping
How it's Done:
Beat the butter 30 seconds. Add the sugar, baking soda, and baking powder, and cream well.
- Add the eggs, one at a time. Then, add the extracts. Scrape the insides out of your vanilla bean and add to the batter.
- Beat in as much flour as you can. Use a wooden spoon to beat in the remaining flour if needed.
- Divide the dough in half. Shape each half into a 7 to 9" log. Flatten slightly to roughly 1" thick.
- Bake at 375 degrees for 20 minutes, or until a toothpick inserted near the center comes out clean.
- Cool on the baking sheet at least 30 minutes.
- Slice each log diagonally into 1/2" thick pieces. Place the slices on their cut sides on a baking sheet. Bake at 325 degrees for 6 minutes. Flip them over and bake another 6 to 9 minutes. You want dry, crisp cookies, but don't over bake them.
- Cool on a wire rack and let them cool completely.
- Melt your white chocolate. Now what you do with it is up to you. You could dip one end, both ends, one side, or drizzle the white chocolate over one side. Leave the biscotti on waxed paper to allow the white chocolate to dry.