That's because they're twice baked, resulting in a crunchy, firm, perfectly dunkable cookie. The word biscotti is derived from the Latin biscostus, meaning twice baked or cooked: The dough is formed into logs, baked, cooled and baked again.
All-purpose flour: Be sure to spoon and level the flour when measuring it. If you scoop it straight from the bag, you’ll compact the flour and measure out too much by mistake.
Granulated sugar: These cookies are sweet, but not overly so. Just 1 cup of sugar sweetens the entire batch.
Baking powder: Helps the cookie dough rise in the oven.
Salt: Enhances the almond flavor and balances out the sweetness of the dough.
Oil: I recommend using a neutral-flavored oil like vegetable or canola oil.
Eggs: Help bind the dough together. It’s also best if your eggs are at room temperature before being added to the cookie dough. If you forgot to bring your eggs to room temperature, set them in a bowl of warm water for about 10 minutes.
Vanilla extract: Pure vanilla extract complements the almonds and rounds out the flavor of the biscotti.
Almond Extract: There’s one tablespoon of almond extract in this recipe and I promise it’s not a mistake! Since the dough uses oil instead of butter, the almond extract helps to add more flavor.
Daily Slivered Almonds: These add even more almond flavor and crunch to the biscotti.
RECIPE VARIATION
You can replace the slivered almonds with an equal amount of dried fruit, chocolate chips, chopped nuts, or your favorite mix-in!
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