Best Biscotti

Von Preppy Kitchen · 80 Min.

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Zubereitung

1. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment.
2. In a stand mixer with the paddle, combine the flour, sugar, baking powder and salt. Add 2 eggs, the melted butter, vanilla and almond extract, and beat on low just until a dough forms; it will still be crumbly. Mix in the almonds until combined.
3. Turn the dough onto a lightly floured surface, knead a few times until cohesive, then halve it. Shape each half into a 1-inch-thick, 5x3-inch rectangle and place on the pan at least 4 inches apart.
4. Beat the remaining egg and brush it over the dough. Sprinkle with extra sugar if you like.
5. Bake about 30 minutes, until the dough is cracked and the outside is lightly browned. Move the loaves to a wire rack and cool 20 minutes. Lower the oven to 325°F (160°C).
6. Cut each loaf on the short side into ¾-inch slices on a slight diagonal using a serrated knife. Return the slices to the baking sheet and bake another 20 minutes, flipping halfway, until lightly browned and dry. They will feel slightly soft in the middle but crisp as they cool.
7. Cool completely on a wire rack. Store in an airtight container for up to 4 weeks.

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