Ingredients:

  • 2 cups (240g) super-fine blanched almond flour
  • 1/2 cup (100g) granulated sugar
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1g) salt
  • 1 large (50g) egg
  • 1 tsp (5ml) almond extract
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30g) sliced almonds
  • 4 oz (115g) dark chocolate

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. In a large bowl, whisk together the almond flour, sugar, baking powder, and salt until no lumps remain.
  3. Add the egg, almond extract, and vanilla extract, mixing until a thick, tacky dough forms.
  4. Shape the dough into a rustic log (about 2 inches wide and 8 inches long) on a parchment-lined baking sheet.
  5. Press the sliced almonds firmly into the top of the dough log.
  6. Bake for 25-30 minutes until the log is set and a pale golden color.
  7. Remove from the oven and let cool for exactly 10 minutes to prevent cracking during slicing.
  8. Using a serrated knife, gently saw the log into 1/2-inch thick slices.
  9. Lay the slices flat on the baking sheet and return to the oven for 10-15 minutes per side until they achieve a mahogany-colored hue and rigid texture.
  10. Optional: Melt the dark chocolate and dip the cooled biscotti for a finishing touch.