Beam Me Up, Biscotti



Growing up, one of my fondest food memories was having biscotti and coffee (hot cocoa for the kids) with the family on Sunday mornings. It wasn’t a weekly thing, but it was something that happened to occur on a Sunday. Biscotti is a twice-baked biscuit or cookie. The dough is baked as a “loaf” and cut into the individual biscotti. These resulting cookies are then baked again, which is what causes them to dry out and become crunchy, perfect for dunking in your coffee (or cocoa).


  • 1/3 c butter, softened
  • 3/4 c sugar
  • 2 eggs
  • 1 t vanilla extract
  • 1/4 t almond extract
  • 2 1/4 c AP flour
  • 1 1/2 t baking powder
  • 1/4 t salt
  • 1/2 c almonds, slivered

Preheat oven to 325 degrees. Line baking sheet with parchment paper.

Cream butter and sugar in a large bowl until fluffy. Mix in rest of liquid ingredients. Stir in dry ingredients until combined. Fold in slivered almonds until well incorporated. Divide mixture into two equal portions, which will be spread into 2 loaves on baking sheet. They will need to be spread so that they’re about a 1/2 inch tall and almost as long as your baking sheet.

Bake for 25 minutes, turning around halfway, depending on your oven. When it’s golden brown, take it out and allow to cool on a baking rack for 5 minutes. While it’s still warm, cut along the diagonal into 1/2 inch thick slices. Lay them on your baking sheet and bake for another 10 minutes, flipping and turning halfway through. Allow to cool.


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