-
Prep time
30 minutes
-
Cook time
45 minutes
-
makes
24
Author Notes
I’ve been making these fab coffee dunking cookies since 1989! Thank you to Canadian Living for putting it in your Christmas Edition all those years ago 🤍 —flalder62
Ingredients
-
1 3/4 cups
Flour
-
2 teaspoons
Baking powder
-
3/4 cup
Whole unblanched almonds
-
2
Eggs
-
3/4 cup
Granulated sugar
-
1/3 cup
Butter melted
-
2 teaspoons
Vanilla
-
1/2 teaspoon
Almond extract
-
1 1/2 teaspoons
Grated orange rind
-
1
Egg white lightly beaten
Directions
-
To measure flour accurately, lightly spoon flour into dry measure, without tapping, until cup is heaping; level off with blunt edge of knife. In large bowl, combine flour, baking powder and almonds.
-
In separate bowl, whisk together eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until soft sticky dough forms. Transfer to lightly floured surface; form into smooth ball.
-
Divide dough in half, roll each into 12-inch (30 cm) long log. Transfer to ungreased baking sheet.
-
Brush tops with egg white; bake in 350°F (180°C) oven for 20 minutes.
-
Remove from oven and let cool on pan on rack for 5 minutes. Transfer each log to cutting board; cut diagonally into 3/4-inch (2 cm) thick slices.
-
Stand cookies upright on baking sheet; bake for 20 to 25 minutes longer or until golden. Transfer to rack and let cool. (Biscotti can be stored in airtight container for up to 2 weeks.)
See what other Food52ers are saying.