A crisp, Italian almond cookie perfect for dipping in tea or coffee.
In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds.
Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar.
Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°.
Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets.
Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.
Remove to wire racks to cool.
Bake, turn, and continue baking.
Place biscotti cut side down on ungreased baking sheets.
Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
Lift foil with rectangles onto a rack to cool. Reduce oven heat to 300°.
Bake the biscotti.
Brush dough with milk and sprinkle with remaining sugar.
Divide dough in half and place on the foil. Shape each portion into a 12x3-in. rectangle.
Preheat oven to 375 degrees F and line a baking sheet with foil; grease the foil.
Stir in almonds.
Gradually add dry ingredients to the creamed butter, mixing well.
In a bowl, combine dry ingredients.
Add eggs, 1 at a time, beating well after each addition; beat in flavoring.
In a bowl, cream the ingredients.
Cooking from recipes shouldn't be hard.
Use Cheffe's proprietary Smart Cooking technology to understand this recipe and transform it into easy-to-use, step by step instructions that anyone can follow.
It's like cooking on auto-pilot. Try it in the app!