Easy Almond Biscotti
My friend Gale made these for me a couple of times when I lived next door to her. However, I didn’t quite attempt them myself. She is a great baker and always shares her recipes with me. When I lived next door to her we were always baking and sharing each others treats. I miss those days. I love it when my neighbours share the same love of baking as I do. So after a few disasters (some as hard as rock, you needed a hammer to break them…lol) and adjusting the recipe a little these Easy Almond Biscotti turned out perfect.
What is Biscotti
Biscotti is an Italian, twice-baked cookie. It is pretty easy to make and you can add chocolate, cranberry, nuts, the possibilities are endless. You can also dip them in some chocolate if you want some extra decadence. These cookies are hard and crunchy. They are, of course, meant to be dunked in your tea or coffee or wine, like they Italians typically did!
Easy to Make
You don’t need any fancy gadgets to make these cookies. It’s why I love them even more. You mix the dough all in one bowl. Divide them into three equal parts, roll them into logs and bake. I wanted little ones to fit into jars so my logs were fairly thin. It’s then removed from the oven, allow them to cool a little and slice them. They go back into the oven for a few minutes and you have perfect Biscotti. These cookies also don’t have a lot of moisture in them so they will last a long time as long as they stored in an airtight container. No guarantees they actually will last, they are quite addictive. I find that slicing them whilst they are still a little warm works well for me. As long as you use a sharp, serrated knife and slice in an angle they shouldn’t break It is baked twice to allow them to become dry. Being dry means they can be stored for a longer time. If you’ve never tried these before please do yourself a favour and try them, They are delicious and you won’t regret it.
Looking for more cookie ideas take a look at my Holiday Cookies If you loved this, please share!
