Almond Vanilla Biscotti
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Servings: 12 - 16
- Course: Dessert
Try this amazing recipe for classic Almond Vanilla Biscotti that is sure to be a crowd favorite!
Reynolds Kitchen Tips
Reynolds Kitchens tip
Cut cleanup time by baking cookies on a Bakeware Cookie Sheet lined with parchment paper.
Ingredients
- 2 cups of flour
- 2 teaspoons of baking powder
- pinch of salt
- 1 cup of sugar
- 3/4 stick of melted butter
- 2 eggs
- 2 tsp vanilla
- 1 tsp almond extract
- 1 cup of almonds
- Reynolds® Bakeware Cookie Sheets with Parchment Lining
Directions
Step 1
PREHEAT the oven to 350°.
Step 2
MIX together the flour, baking powder and salt in a standing mixer with the paddle attachment.
Step 3
BEAT in eggs, sugar, butter and extracts, and then the almonds on low speed.
Step 4
DIVIDE the dough in half and form a log on 2 Reynolds® Bakeware Cookie Sheets with Parchment Lining and bake for 20 to 25 minutes or until dough is firm and gives slightly when pressed.
Step 5
COOL for 20 minutes then using a serrated knife cut ¼ inch pieces and put them back on the baking sheet and bake for 15 minutes flipping them ½ way through to crisp up.
Step 6
COOL before serving.
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