Ingredients
| unsalted butter, softened |
1/2 cup
|
| sugar |
3/4 cup
|
| eggs |
3
|
| vanilla extract |
2 tsp
|
| all purpose flour |
2 cups
|
| baking powder |
2 tsp
|
| Diamond crystal kosher salt |
3/4 tsp
|
| toasted, sliced almonds |
1/2 cup
|
| semi-sweet chocolate chips |
1/2 cup
|
Directions
- PREHEAT the oven to 325F. LINE a baking sheet with parchment paper.
- ADD butter and sugar to a large mixing bowl. CREAM together until well combined. ADD eggs, one at a time, and MIX until well combined. ADD vanilla and almond extract and MIX to incorporate. ADD flour, baking powder, kosher salt, sliced almonds, and chocolate chips, and MIX until evenly combined.
- TRANSFER dough to a baking sheet and use damp hands to SHAPE into an 11”x4” log.
- BAKE until puffed and very lightly browned around the edges, about 25-30 minutes.
- REMOVE from the oven and LET COOL for 5 minutes or until cool enough to handle. CUT crosswise into 12-14 1”-thick slices of biscotti.
- TRANSFER to a parchment-lined baking sheet cut side up. BAKE again until lightly browned, about 14-16 minutes.
- REMOVE from the oven and LET COOL completely.
Insider Tips
- Store in an airtight container or plastic bag for up to 2 weeks.