Biscotti is an Italian cookie that is baked as a loaf, sliced, and then baked again. Dip this extra-crunchy cookie into coffee or warm milk.
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs, lightly beaten
2 cups all-purpose flour
3/4 cup slivered almonds, chopped and toasted
1/2 cup golden raisins
1 3/4 teaspoons baking powder
1/4 teaspoon salt
How to Make It
Preheat oven to 350°.
Combine sugar, vanilla, and eggs in a large bowl; stir well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients. Gradually add flour mixture to sugar mixture, beating with a mixer at low speed until a dry dough forms.
Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide dough in half. Shape each portion into a 13-inch-long roll. Place rolls on a baking sheet coated with cooking spray; flatten to 1-inch thickness.
Bake at 350° for 20 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll into 18 (1/2- inch) slices. Place slices, cut sides down, on baking sheet.
Reduce oven temperature to 300°. Bake cookies 10 minutes. Turn cookies; bake an additional 10 minutes. Remove from baking sheet; cool completely on wire rack.