Classic Biscotti Recipe

Ingredients

• ¾ cup granulated sugar (plus more for sprinkling)
• 2 eggs (at room temperature, plus 1 egg white, divided)
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup dry roasted unsalted almonds (roughly chopped)

Steps

1. 1

   Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.

2. 2

   In a large bowl, whisk sugar and 2 whole eggs together by hand until the mixture turns pale yellow, about 2 minutes. Mix in almond and vanilla extracts until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and chopped almonds to the egg mixture and stir with a wooden spoon until everything has been incorporated.

3. 3

   Lightly flour the prepared baking sheet and transfer the dough onto the baking sheet. The dough will be sticky, don’t worry, it is meant to be a sticky dough so you get the signature crunchy texture. Sprinkle a little flour on top of the dough, then form into an even rectangle about 4-inches wide and 14-inches long, adding more flour as needed while you shape the dough.

4. 4

   Lightly beat the remaining egg white, then brush the exposed surfaces of the dough with egg white. Sprinkle with granulated sugar and bake for 30 minutes.

5. 5

   Remove from oven and carefully slide the parchment onto a cutting board. Using a serrated knife, cut the dough into 1-inch thick slices. Spread the slices out onto the sheet pan and bake again for 10 minutes, turning the cookies over halfway through baking time.