4tablespoons(67 g or 1/2 stick) unsalted butter,, room temperature
1cup(200 g) granulated sugar
2large eggs,, room temperature
1teaspoonpure vanilla extract
½teaspoonpure almond extract or anise extract, (optional)
Instructions
Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
Using an electric mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs 1 at a time until combined, then the vanilla extract and almond extract if using. Sprinkle the dry ingredients over the egg mixture and mix just until combined.
Halve the dough and turn both portions onto the prepared baking sheet. Using floured hands, quickly shape each portion of dough into a rough 8-inch by 3-inch log. Place the loaves about 4-inches apart on the baking sheet, patting each one smooth.
Bake until the loaves until are golden and just beginning to crack on top, about 25 to 30 minutes, rotating the pan halfway through the baking time. Cool the loaves for 10 minutes, lower the oven temperature to 325° F.
Transfer the loaves to a cutting board. With a serrated knife cut each loaf diagonally into 1/2-inch-thick slices. Lay the slices about 1/2-inch apart on the baking sheet, cut-side up.
Bake at 325° F, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 10 to 15 minutes. Transfer the biscotti to a wire rack to cool completely before serving.
Notes
Storing: Place biscotti in an airtight container or tin with parchment paper between layers. Store at room temperature for up to 2 weeks.Freezing: Baked biscotti can be frozen for up to 3 months. Cool the biscotti completely, then store in an airtight container or freezer bag with parchment paper between layers of biscotti.