Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) whole raw almonds, unsalted
  • 2 tbsp (30g) melted dark chocolate
  • 1 tsp (2g) coarse turbinado sugar

Instructions:

  1. Whisk the flour, granulated sugar, baking powder, and salt in a large bowl.
  2. In a separate bowl, beat the eggs and vanilla extract until frothy.
  3. Fold the wet ingredients into the dry ingredients until a stiff dough forms, then gently stir in the whole raw almonds.
  4. Divide the dough into two equal portions. On a parchment-lined baking sheet, shape each portion into a log approximately 2 inches wide and 10 inches long.
  5. Sprinkle the tops of the logs with turbinado sugar. Bake at 350°F (175°C) for 25–30 minutes until firm and lightly golden.
  6. Remove logs from the oven and let them cool for 10 minutes.
  7. Using a serrated knife, slice the logs diagonally into 1/2 inch thick pieces.
  8. Lay the slices flat on the baking sheet and bake for an additional 10–12 minutes per side until they reach a deep mahogany hue.
  9. Optional: Dip the ends of the cooled biscotti into melted dark chocolate.