Was there any doubt that a biscotti recipe was coming to a blog called Little Miss Coffee? 

Dunking biscotti into a warm mug of coffee is one of my more favorite ways to spend my time. Because biscotti is double baked, it is too hard to eat like a regular cookie…but dipping in coffee makes it perfect!

I was inspired to make my own biscotti this week after a trip to my favorite coffee shop ever; Caffe Dolce in Missoula, MT. I ordered a mocha and almond biscotti and it seems I just couldn’t get enough 😉

These would also be awesome dipped in hot cocoa, but I’m all about the coffee!

Almond Biscotti

Ingredients:

• 1 cup almonds, chopped and toasted*
• 3 cups all-purpose flour
• 1 tsp. baking powder
• 3/4 tsp. Kosher salt
• 4 large eggs
• 1 cup sugar
• 1 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract

Directions:

1. Start by toasting the almonds. To toast the almonds, spread in a single layer on a rimmed cookie sheet. Bake at 350 degrees F., stirring occasionally until nuts are fragrant and brown, about 10 minutes. Remove from heat.
2. Now preheat the oven to 325 degrees F
3. In a large bowl, combine flour, baking powder, salt, and almonds. Stir to mix well.
4. In another bowl, on medium speed, beat the eggs and sugar until mixture is a pale yellow, about 2 minutes long.
5. Add the vanilla and almond extracts to the wet mixture. Mix well.
6. Add the dry ingredients and stir until the dough is soft and sticky.
7. Dust your hands with flour, put the dough on a prepared (with parchment paper) baking sheet, and form into a log that is about 12 inches long and 4 inches wide.
8. Bake for 45 minutes. 
9. Transfer the log to a cooling rack and let cool for about 15 minutes.
10. Reduce oven to 275 degrees F. Line your cookie sheet with a new piece of parchment paper.
11. On a cutting board, use a long serrated knife to cut the log into diagonal slices, 1/2 inch thick. 
12. Place the slices, cut side down, on prepared baking sheet. Bake them for 15 minutes on one side. After 15 minutes turn each biscotti over and bake for an additional 10 minutes.
13. Let biscotti cool. 

*Can be stored in an airtight container for 2 weeks.