Saturday, November 10, 2012

Sold on biscotti: Morning, Noon, and Night.

We had a bunch of people over for dinner last week, and I whipped up a batch of Martha Stewart's Almond Biscotti for dessert. These are silly easy to make, and produce a whopping 40-odd biscotti, so with minimal effort, you've got biscotti to last you the rest of the week. The good news about biscotti is that you can eat them with coffee for breakfast, with coffee for an afternoon snack, or you can spruce them up with a scoop of ice cream and have them for dessert. At that pace, I was able to successfully clear through 40-odd biscotti in no time at all.

"These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Mix up the flavor with ingredient swaps and feel good about eating more than one."
  • (Or in my case, a dozen...) 


  • 2 1/2 cups all-purpose flour (spooned and leveled)
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 3 large eggs, lightly beaten
  • 1 tablespoon pure vanilla extract
  • 1 cup slivered almonds, toasted


  1. Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
  2. Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
  3. With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

Cook's Note

The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs. Making the logs as uniform as possible ensures even baking.
Store biscotti in an airtight container, up to 2 days, or freeze, up to 3 months.
*Note: The reviews for these biscotti on the website were a little mixed, but I'm telling you, they were a roaring success at our house, so don't listen to the masses, listen to me! They're delicious! 

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