Biscotti. I love biscotti. I don’t eat it thattt often, it’s not my go-to craving cookie, but the homemade kind- completely underrated.

I think the realization hit when I was lost in Italy land planning our honeymoon. I was like I have to go home and make almond biscotti this weekend. Very random I know. But when they were finished, I felt quite accomplished, and excited that I now had a stash of cookies for the coming week. (they last awhile in an air tight container)

I also liked that the ingredient list was a short one and all I needed to hunt down was almond extract. And by the way, imitation extract will not cut it- most of your grocery stores should sell both, but if they don’t have the real stuff then hold off and make the trip to a specialty store. Imitation won’t do justice with these cookies, they need the actual toasty nutty taste of the extract.

I used this recipe from the Joy of Baking- I didn’t end up dipping them in chocolate, which the recipe mentions at the end. I ran out of time but obviously they would have tasted even better with the melted chocolate. Well because seriously, what doesn’t taste better with melted chocolate?

These are extremely flavorful, super crunchy and have just the right amount of sweetness.

Roasted almonds pre-bake.

Cutting the cooked dough

Finished product!