4tablespoons(67 g or 1/2 stick) unsalted butter,, room temperature
1cup(200 g) granulated sugar
2large eggs,, room temperature
¾teaspoonpure almond extract
¾cupwhole almonds with skins, toasted, cooled and chopped coarse
Vanilla Bean Glaze
1cup(120 g) confectioners' sugar, sifted
1teaspoonpure vanilla extract
1tablespoonunsalted butter,, melted
Preheat oven to 350° F. Line a baking sheet with parchment paper.
Place almonds on parchment paper and bake for 10 minutes, stirring every 3 minutes for even toasting. Let almond cool, then coarsely chop them on a cutting board. Keep oven on.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside. By hand or 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, then the almond extract. Stir in the almonds. Sprinkle the dry ingredients over the egg mixture, then fold in until the dough is just mixed.
Halve the dough and turn both portions onto the prepared baking sheet. Using floured hands, quickly stretch each portion of dough into a rough 13 by 2 inch log. Place the loaves about three 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 35 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 15 minutes. Transfer the biscotti to a wire rack to cool completely.
For the glaze, whisk together confectioners' sugar, vanilla extract, butter, milk and salt until combined. Add more milk if necessary to reach desired consistency. Use a spoon or icing bag to drizzle glaze over the biscotti.
Storing biscotti: Place biscotti in an airtight container or tin with parchment paper between layers. Store at room temperature for up to 2 weeks.Freezing biscotti: See FAQ in blog post.Suggested tools: