Crunchy, delicious mini biscotti chock full of toasted almonds. Great on their own or dipped in your coffee.
Prep Time30 minutesmins
Cook Time40 minutesmins
Cooling Time20 minutesmins
Total Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: Italian
Keyword: Almond Biscotti, Biscotti, Biscotti Cookies, Mini Almond Biscotti, Mini Biscotti
Servings: 36mini biscotti
Ingredients
2(112g) large eggs
3/4c(150g) granulated sugar
1tspvanilla extract
3/4tspalmond extract
1/2tspanise extract
2c(240g) flour
1/2tspbaking powder
1/4tspbaking soda
1/4tspsalt
1c(150g) almonds, toasted and chopped
Instructions
Preheat oven to 350°F
Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
Using a stand mixer or handheld electric mixer, beat eggs for 1 minute. Add sugar and beat until well mixed, 30 seconds-1 minute. Add vanilla, almond, and anise extracts and mix until combined.
Add dry ingredients and mix until almost combined but there are still some unmixed bits of flour throughout the dough.
Add almonds, fold in until incorporated and all flour is mixed in.
Dough will be sticky: To keep it from sticking to your hands, wet your hands with a little water. Form batter into two flat log about 10" long, 1 1/2" wide, and 3/4" tall.
Bake 16-18 minutes until logs are just starting to brown, tops are dry, and a toothpick inserted into the center of each log comes out clean. Remove from oven and let cool completely, at least 20 minutes.
Move cooled logs to a cutting board, and use a serrated knife to slice into 1/2" thick slices. Place slices face up on the cookie sheet.
Bake for 8-9 minutes, then flip and bake for another 8-9 minutes. Biscotti should be a nice light brown color and starting to crisp up. They'll continue to get crispier as they cool.
Let cool completely. Stored at room temperature in an airtight container, the biscotti should last several weeks.