Authentic Almond Biscotti

New Instant Pot User Retired school teacher

Eggs- We are using two large for this recipe. Eggs are the traditional fat used to make biscotti. Since we are using eggs over butter, this will help make their shelf life longer.

Flour- I use unbleached organic all-purpose flour for this recipe but standard all-purpose works fine too.

Sugar- I use organic unrefined white sugar but regular white sure will do just fine. It helps sweeten the dough and helps create a nice texture.

Almonds- Traditionally used in biscotti, I like to toast the almonds prior to starting in order to toast and cool them before adding them to the dough. I use sliced almonds with skin or blanched is fine too. Toasting helps release the oil in the almond slices helping to bring out their flavor.

Baking Powder- I use just a 1.5 tsp to help with rising.

Salt- Adding a bit of salt helps balance and bring out the flavors in this biscotti. I use sea salt but regular white table salt is fine too.

Vanilla Extract- Added for a nice warm flavor to the biscotti. It pairs well with the flavor of the almonds.

What You Will Need

2 cups all-purpose flour

1 cup sliced almonds

1 tsp vanilla extract

¾ cup of sugar

2 large eggs

¼ tsp sea salt

1.5 tsp baking powder

subheading: Tools You Might Need:

Serrated Knife

Mixer (you can hand mix as well)

Baking Sheets

Parchment Paper

Directions at aquaintlife.com

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