Yield: about 40 cookies
Ingredients
- 1 cups sugar
- 1/2 cup butter, room temperature
- 2 large eggs
- 3/4 tbs vanilla extract
- 2 cups all purpose flour
- 1/2 tbs baking powder
- 1/4 tsp salt
Instructions
- In a mixer fitted with a paddle, mix the butter and sugar until well blended.
- Add the eggs, one at a time, beating well after each addition. Add the vanilla.
- In a separate bowl mix together the flour, salt and baking powder and then add to the butter mixture slowly until just incorporated.
- Add in almonds and hazelnuts.
- With floured hands, shape the dough into skinny logs and place on a parchment lined baking sheet.
- Bake at 350° until golden and firm to touch, about 20-30 minutes.
- Let cool and slice into 1/2” thick slices, lay flat on same baking sheet and bake at 325° for 10-12 minutes.
You can add whatever ingredients you want to make variations. Keep fruits small so they do not rip the Biscotti when cutting it before the final baking.
Variations
1 Cup Almonds 1 Cup Hazelnuts
1 Cup Chocolate Chips and 1 Cup Cranberries
1 Cup Candied Ginger and 1 Cup Pistachios