I’ve never cared much for biscotti— I find them too hard and somewhat flavorless— but GC convinced me to try this recipe by Brunello Cucinelli from the June 2013 issue of Bon Appétit. The biscotti actually came out well, and pair nicely with coffee.
1 tbsp. baking powder
1/4 tsp. kosher salt
1¾ cups all-purpose flour, plus more for work surface
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
2 large eggs
1¼ cups blanched almonds
- Preheat oven to 325°F. Whisk baking powder, salt and flour in a medium bowl and set aside.
- Using an electric mixer on medium-high, beat sugar and butter in a medium bowl until creamy, about 2 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping sides of bowl, until combined.
- Reduce speed to low, add dry ingredients, and mix just to blend. Fold in almonds.
- Transfer dough to a lightly floured work surface and knead just to bring together, about 2 times. Form into a log about 14 inch long, 2 inch wide, and 1 inch thick. Place log on a parchment-lined baking sheet.
- Bake until puffed, cracked in spots, and starting to brown, 25–30 minutes. Transfer baking sheet to a wire rack and let log cool.
- Using a serrated knife, slice log diagonally 1/2-inch thick. Arrange slices on same sheet and bake until golden brown, 15–20 minutes. Turn and bake until other side is golden brown, 5–10 minutes longer. Transfer baking sheet to a wire rack. Let cool.