A delightful almond biscotti recipe that is both easy to make and perfect for a light snack or dessert.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
In a mixing bowl, beat the eggs until frothy.
Use room temperature eggs for better volume.
Gradually add the sugar and continue beating until the mixture is thick and pale.
Adding sugar slowly helps it dissolve evenly.
Fold in the flour, salt, and almonds until just combined.
Avoid overmixing to keep the dough light.
Pour the batter into a greased and lined loaf pan.
Lining the pan makes it easier to remove the loaf.
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf halfway through to ensure even baking.
Let the loaf cool completely in the pan.
Cooling prevents the loaf from crumbling when sliced.
Slice the loaf into thin slices using a sharp knife.
A serrated knife works best for clean slices.
Place the slices on a baking sheet and bake at 250°F (120°C) for 45 minutes, flipping halfway through.
This second bake gives the biscotti their signature crunch.
Let the biscotti cool completely before storing in an airtight container.
Cooling ensures they stay crisp during storage.
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