These twice baked cookies will make your daily cup of coffee or tea even more irresistible!
Light, crunchy, and delicately delicious are the three perfect words to describe these Italian cookies. Instead of adding chopped almonds to the dough, which is traditional, I opted to add almonds in a different way. I substituted half the needed flour with almond flour. Almond flour is quickly becoming a staple in all things baking in my kitchen. It adds such a rich and buttery taste to everything I add it to even if I’m using zero butter in a recipe. It’s basically magic. You’ll see what I mean once you try these Sweet Vanilla Biscotti. Before you start making these simple yet classic cookies I have something to admit. I haven’t always been a fan of biscotti, in fact the first time I ever even tried biscotti was only a few months ago!
No one in my family ever ate them so I never tried one or even knew what the word biscotti meant. I now know it means twice baked cookie. My husband on the other hand has been eating them ever since I’ve known him, which is going on ten years. Even though I’ve never asked him before I wouldn’t be surprised if he grew up eating these since my mother-in-law eats them almost every morning for breakfast. Over the years I would see him enjoying them with a cup of coffee or tea in the morning, but I just never understood the appeal. Why would anyone want to dunk cookies into anything other than milk?
Even though I always said no, he would always offer me some and urge me to try one. I never even tried one bite! Then, one Sunday morning as I was making tea for the two of us, feeling exceptionally hungry, I grabbed Ryan’s biscotti and I decided to try one myself. After the first dunk I was hooked! I could’t believe what I had been missing out on for all my life! It elevated my cup of tea to an even higher level of morning perfection, which helped me start my day off just right. Maybe you’re like me and have never tried biscotti or maybe you’re an avid biscotti lover. No matter what your past biscotti experiences may be, you’re going to love this subtle yet sweet version. They are easy to make and can last weeks!
One last thing before you start baking…don’t be so quick to say no to things you’ve never tried before, whether that be food or experiences (as long as it’s pleasing to the Lord). I said no to something I could have been enjoying for years because I was simply being stubborn and stuck in my ways. Say “yes” more to the unfamiliar, you never know what you might be missing out on.
- 1 cup almond flour
- 1 cup all purpose flour (plus 1/3 cup extra for kneading)
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- chocolate of your choice for drizzling
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- In a medium bowl combine 1 cup almond flour, 1 cup all purpose flour, baking powder, and salt; set aside. In a large mixing bowl, using the paddle attachment, beat eggs and sugar with an electric mixer for 2-3 minutes on medium-high speed until mixture thickens and becomes creamy. Beat in vanilla extract on low speed until combined. Slowly add the flour mixture to the sugar mixture until combined.
- On a lightly floured surface and with lightly floured hands, knead the last 1/3 cup all purpose flour into the dough. Transfer dough to center of baking sheet. With wet hands (will make shaping the dough so much easier) mold dough into a rectangle with rounded edges that is about 4 inches wide, 10 inches tall, and 1 inch thick. Bake on center rack for 25-30 minutes until firm and lightly browned. Cool on cookie sheet on a wire rack for 15 minutes. Lower the oven temperature to 325° F.
- Transfer to a large cutting board. With a serrated knife, gently slice into 1/2-inch slices. Arrange slices, cut side down, on the cookie sheet. Bake slices for 8-10 minutes. Turn slices and bake 8-10 minutes more or until crisp and lightly browned. Remove and cool on the cookie sheet on a wire rack. Once completely cooled, drizzle melted chocolate of your choice all over them.
Here’s a little something just for you! Don’t worry about grabbing a piece of paper and pen to write down all these ingredients, just print the grocery list below!
I even left room for you to write down the rest of your grocery list! This is the list I use whenever I go to the store. It makes finding everything so easy and I never forget anything! In the Mini Meal Plan square I write down my meal plans for the entire week. To print simply right click the image below, click “Save Image As” and save to your desktop. Then, find the file on your desktop and double click it. Once it’s open all you have to do is hit print!
- Once completely cooled, store in air tight container to maintain optimal crunchiness.