Prep ~ 25 mins Bake ~ 20 mins
This delicious almond biscotti recipe is a quick treat that anyone can enjoy... and make! The process involves two bakes, the first to cook the soft biscotti cookies and the second to crisp them to your preferred taste.
1/2 cup oil (olive, vegetable, or coconut)
3 large eggs
1 tsp almond extract
150g white sugar
240g all-purpose flour
2 tsp baking powder
1/4 tsp salt
Preheat the oven to 350°F then prep a baking sheet with either a silicone sheet, parchment paper, or simply by lightly greasing it.
Place sugar, salt, baking powder, oil, and almond extract in a mixing bowl and beat together until creamy. While continuing to beat the mixture, add 1 egg at a time. Then incorporate the flour into the batter until smooth. The mixture will be a bit sticky.
Pour the batter onto the baking sheet in the form of 2-3 separate oval blobs (yep, blobs ^.^) with the help of a rubber spatula. The batter should spread a little bit on the sheet when poured out, but should not be watery. NOTE: if it is too wet, add an extra 2-4 tbsp of flour to the batter and mix before pouring it all out.
Bake in the center of the oven for about 15 minutes or until cooked (a light golden color).
Remove the sheets from the oven and, while the biscotti is still warm, slice the blobs into long diagonal strips. Then turn each biscotti on its side, increase the oven temperature to 385°F, and place the biscotti back on the top rack of your oven for about 5-10 more minutes or until they're a nice golden brown.
Remove from the oven and allow it to cool for 5-10 minutes, then turn it out onto a rack to cool completely.