Biscotti

🔥 Prep

• Measure out 300 g all-purpose flour.
• Measure out 150 g granulated sugar.
• Measure out 100 g almonds and roughly chop them.
• Crack 2 large eggs into a bowl and beat lightly.

🔥 Cook

• 1. Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
• 2. In a large bowl, combine the 300 g flour, 150 g sugar, and a pinch of salt; stir to mix.
• 3. Add the chopped almonds to the dry mixture and toss to distribute.
• 4. Make a well in the center, pour in the 2 beaten eggs, and mix until a stiff dough forms.
• 5. Turn the dough onto a lightly floured surface and knead briefly for 1 minute until smooth.
• 6. Divide the dough into two equal portions and shape each into a log about 30 cm long and 5 cm wide; place logs on the prepared sheet, spaced apart.
• 7. Bake the logs in the preheated oven for 25 minutes until lightly golden and firm to the touch.
• 8. Remove the baking sheet from the oven and let the logs cool on the sheet for 10 minutes.
• 9. Transfer the logs to a cutting board and, using a sharp serrated knife, slice them diagonally into 1.5 cm thick biscotti.
• 10. Arrange the slices cut-side down on the baking sheet and return to the oven.
• 11. Bake the sliced biscotti for 10 minutes, then flip each piece and bake for another 8‑10 minutes until crisp and dry.
• 12. Turn off the oven, open the door slightly, and let the biscotti cool completely inside for 15 minutes to achieve maximum crispness.

🔥 Serve

• Serve the biscotti with a cup of espresso or cappuccino for dipping.
• Store in an airtight container at room temperature for up to 2 weeks.
• Optionally drizzle with melted dark chocolate or dust with powdered sugar before serving.