Biscotti is one of my go-to breakfast when I am in a hurry and don’t have time to make one. It is super easy to make ahead of time and they can last forever! (okay, maybe 4-6 weeks) And this is perfect for me because I’m one of those people who doesn’t have an appetite for breakfast. I got this recipe from here but I used almond extract instead of Amaretto since I don’t have one. I also used raw chopped almonds from trader joe’s.
Preheat oven to 350 F. Line baking sheets with parchment paper.
Combine dry ingredients and set aside. Whisk eggs, amaretto (if using, or almond extract), vanilla, and anise extracts until well blended. Add dry ingredients and mix until combined.
Dough should be thick and sticky at this point – do not worry, and DO NOT add more flour. Scrape the dough out onto a parchment lined sheet pan and shape into a long flat loaf about 10 inches long and 5 inches wide. Flour your hands since the dough is sticky.
Bake until firm and dry, about 20 minutes to half hour. Remove from the oven and cool for 10 minutes.
Use a long serrated knife and slice into 1/2 inch wide slices. Lay the slices cute side down on the baking sheet and bake for another 10-15 minutes. Turn the slices over and bake for another 10-15 minutes, or until the cookies are light golden brown. Cool biscotti on a rack; cool completely before storing.
You may choose to dip the end of the biscotti in melted chocolate. I used Theo chocolate’s hazelnut crunch and loved the combination of sweet chocolate hazelnuts and almonds.