Hello!
Sunday mornings are my favorite. I love coffee, so naturally, I love a cookie I can dip in my coffee even more! I made homemade biscotti on Sunday morning and it was delicious! So crunchy and flavorful, perfect companion for a low-key Sunday morning. This is my first attempt at biscotti, so I hope you enjoy!
We finished this week off with an Immunology final on friday. I am now officially done with two medical school classes! It feels great to start checking them off the list 🙂
NEXT WEEK: We have our first Microbiology exam on Wednesday and our third Cell Physio exam on Friday… then a Genetics exam on Monday! This is going to be a really busy week.
Sunday Morning Almond Biscotti
Preheat: 300°F
Total cook time: 1hr 20 min
- 1 cup sliced almonds
- 3 large eggs
- 1 1/2 tsp. vanilla extract
- 1 1.2 tsp. almond extract
- 3/4 c. white sugar
- 1 tsp. baking powder
- 1/8 tsp salt
- 1/2 cup chocolate chips (optional)
Preheat oven, lightly grease a baking sheet. Beat together eggs, vanilla and almond extract. Add flour sugar baking powder and salt, I used my electric mixer, which I recommend! Add the almonds (and chocolate chips if you wish). Put dough on parchment paper (I only had tin foil but I really recommend getting parchment paper!), and roll it into a long about 4 inches by 14 inches (I made mine way too big! I figured that this size would be perfect).
Cook for 30-40 minutes. Remove from oven and let cool for 10 min. Then, cut into 1/2 inches thick slices.
Lay cut side own on the baking sheet and return to the oven to cook for another 20 minutes. Take the cookies out, flip each cookie, and then cook another 20 minutes.
These cookies are crispy, crunchy and perfect for adding to your lazy Sunday morning! 
I think this would be so good with dried cranberries and white chocolate chips! Have you ever made biscotti??
