Almond Biscotti

Almond biscotti is a crunchy Italian cookie with a short ingredient list you can customize and enjoy anytime of day.

I love biscotti and have been searching for a foolproof recipe with maximum flavor.

Biscotti takes more time than your average cookie, because it’s baked twice.

But I promise you: it’s worth the effort!!!

The first biscotti were developed in the thirteenth century as the perfect durable travel food for Roman expeditions.

 “Bis” is Latin for twice and “coctum” or “cotto” means baked or cooked.

The cookies were baked once to cook them and then a second time to completely dry them out and make them sturdy.

Today every culture has its own version of biscotti- from Jewish mandelbrot to Italian cantuccini.

More history about this crunchy cookie here: Not all Biscotti are Created Equal.

Biscotti has thrived throughout centuries and cultures because it’s

long lasting, satisfying, sweet, crunchy and…

Versatile:

Use any nut, like pecans, walnuts or pistachios.

Make it dairy free with vegan butter and vegan chocolate chips.

Flavor with zest or liquor instead of vanilla and almond extract.

Add in your favorite mix ins like dried fruit or candy.

Biscotti lasts in an airtight container up to a month or in the freezer up to three months.

So fire up the oven and dig in to almond biscotti! Worth the effort and soon to become your favorite twice baked treat!

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Rate and comment below or email dana@diginwithdana.com anytime.

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