Twice Baked Cookies Recipe (Italian Almond Biscotti)
Crisp and crunchy Italian twice baked cookies made with butter, toasted almonds, and lemon zest. Perfect for dipping into coffee or tea.
Ingredients
- 300 g 2⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 75 g ⅓ cup softened butter
- 200 g 1 cup sugar
- 2 g Zest of 1 lemon or ½ teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 large eggs
- 150 g 1 cup toasted almonds
- 1 egg beaten (optional, for egg wash)
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Mix butter, sugar and eggs until combined.Add lemon zest, vanilla extract and mix.
- Whisk flour, baking powder, and salt together.
- Add the dry ingredients to the wet ingredients and mix to form a dough.
- Fold in the toasted almonds.
- Divide the dough into two portions and shape into logs.
- Place on the prepared baking sheet and brush with egg wash if desired.
- Bake for 25–30 minutes or until lightly golden.
- Reduce oven temperature to 300°F (150°C).
- Cool the logs for 15 minutes.
- Slice into ½-inch thick pieces using a serrated knife.
- Arrange slices on the baking sheet and bake again for 15–18 minutes until crisp.
- Cool completely before serving.
Video
Notes
Toasting the almonds enhances flavor.
Let the logs cool before slicing to prevent crumbling.
The biscotti will continue to crisp up as they cool.
Store in an airtight container for up to 3 weeks.
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