Biscotti — the crispy, nutty Italian cookie that goes perfectly with a big cup of coffee — can seem intimidating to make. But that distinctive taste and texture doesn’t come from any big culinary secret: You just have to bake it twice.
This recipe is courtesy of Valerie Bertinelli’s Holiday Cookie Swap and Beringer Main & Vine wines.
- 2 3/4 Cups all-purpose flour
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon baking powder
- 1 Tablespoon freshly ground black pepper
- 1 Pinch of kosher salt
- 1/2 Cup unsalted butter, softened
- 1 Cup sugar
- 3 large eggs, at room temperature
- 2 Teaspoons grated orange zest
- 1 1/2 Teaspoon vanilla extract
- 1/4 Teaspoon almond extract
- 1 1/2 Cup chopped almonds, lightly toasted
In a medium bowl, sift together flour, baking soda, and baking powder.
Stir in the pepper and salt. Set dry ingredients aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until pale and light.
Add the sugar and beat until light and fluffy, about 7 minutes.
Reduce the speed to low and add the eggs one at a time, beating well after each addition.
Add the orange zest, vanilla extract, and almond extract.
Fold the flour mixture into wet ingredients, and then fold in the toasted almonds.
Cover the dough with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
Line 2 baking sheets with parchment paper or non-stick silicone liners.
Divide the dough in half, place 1 piece on each sheet and shape each piece into a 12-inch log, about 2 inches across and 1-inch thick.
Bake until the logs are baked through and lightly browned, about 35 minutes.
Leave the oven on.
On the baking sheets, let the logs cool for about 10 minutes, then transfer them carefully to racks to cool 10 minutes more.
Using a serrated knife, slice each log on the diagonal into ¾-inch-thick slices.
Arrange the slices cut-side down on the baking sheets and return to the oven until well toasted, 15–20 minutes more.