Biscotti are surprisingly easy to make despite occupying a place in my mind as a particularly fancy cookie. The trick is mostly that you cook the dough about 3/4 of the way and then let it cool for a few minutes and then slice into slab cookies which then cook again for the rest of the way. It’s a simple one bowl dough which can be flavored or have add ins for any taste but in this case these are pretty bog standard almond cookies with almond pieces in them. While you do not have to roasted your almonds it really does bring out an extra level of flavor to them only take a few minutes (and you have the oven on anyway, right?).
Almond Biscotti
Preheat the oven to °180 C and line a baking sheet with parchment paper or a silicon mat.
Using an electric mixer, cream the softened butter and sugar until light and airy then add the eggs, one at a time, beating just until combined.
Mix in the almond extract, flour, baking powder and salt, combine until smooth then add the almond pieces and mix gently to incorporate.
Drop the dough onto the baking sheet and using flour hands press the dough into a rough log shape about 1.5cm in height then bake for 20-25 minutes.
The dough will not be cooked but it should be slightly brown. Remove from the oven, keeping the oven on, and allow to cool for about 10-15 minutes until you can handle it then slice the dough into piece at an angle.
Place the slices with one of the cut-sides down onto the baking sheet then bake for an additional 7 minutes, flip over and bake for 7 minutes on the other side. Allow to cool completely before decorating.