Perfect Biscotti
- Level: Easy
- Yield: 18 to 20 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 19 servings
- Calories
- 263
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 18
- Protein
- 5
- Cholesterol
- 32
- Sodium
- 137
- Total: 3 hr 15 min (includes cooling and setting times)
- Active: 30 min
Ingredients
2 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 large eggs
1 tablespoon vanilla bean paste
1 1/2 cups unsalted roasted almonds, roughly chopped
8 ounces semisweet chocolate, roughly chopped
1/2 teaspoon flaky sea salt
Directions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk the flour, baking powder and kosher salt in a medium bowl; set aside.
- Add the sugar and butter to a stand mixer fitted with a paddle attachment and beat on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs 1 at a time, beating well after each addition. Add the vanilla and mix just to combine. Reduce the mixer speed to low, add the flour mixture and beat until just combined. Beat in the almonds.
- Transfer the dough to 1 of the prepared baking sheets and form into a 14-by-3-inch log, using the parchment to help you shape it. Bake until the dough is flattened slightly, light golden brown on top and looks dry, 55 to 60 minutes. Let cool on the baking sheet for 30 minutes. Leave the oven on.
- Using a sharp serrated knife, slice the log into 1/2-inch slices and transfer to the second prepared baking sheet. Bake again until the cookies are slightly more golden around the edges, 10 to 12 minutes. Let cool completely on the baking sheet, about 1 hour.
- Microwave the chocolate in a medium microwave-safe bowl, stirring halfway through, until melted, about 1 minute. Pour the chocolate into a tall glass or liquid measuring cup. Dip the top third of each cookie into the chocolate, then place back on the baking sheet. Sprinkle the chocolate with the flaky sea salt. Let the chocolate harden before serving, about 15 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)