Chef notes
Growing up, Italian food was a way of life for my family. We still uphold many traditions brought to the U.S. by my great grandmother who immigrated here from Italy. As I got older, I fell in love with classic Italian biscotti. This twice-baked cookie is perfect to enjoy with a coffee any time of day.
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter
- 3¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1 tablespoon brown sugar
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/2 cup slivered almonds, roasted
Preparation
1.Preheat the oven to 375 F and line a sheet pan with parchment paper.
2.Add butter to a medium saucepan and cook over medium heat, stirring often, until it foams then browns. Transfer to a large bowl and let cool slightly.
3.In a medium bowl, whisk together flour and baking powder until combined.
4.To the bowl with the cooled brown butter, add vegetable oil, sugar and brown sugar and stir until combined.
5.Add eggs, one at a time, and stir until fully incorporated. Add vanilla extract and almond extract and stir until combined.
6.Add dry ingredients into the wet and mix together until fully combined, being careful not to overmix. Stir in almonds.
7.Turn out dough onto the prepared sheet pan and shape into a log about 12-inches long, 5-inches wide and 1-inch high.
8.Bake until lightly brown and slightly puffy, about 25 minutes.
9.Remove the log from the oven and let cool slightly, about 10 minutes.
10.Using a serrated knife, cut diagonally into ½-inch slices and place back onto sheet pan, cut side down.
11.Bake until golden brown, flipping biscotti over halfway through, about 15 to 20 minutes.
