Updated: 12/12/2016 3:39 PM | Print Story |  Email

Triple Almond Biscotti

It’s the most wonderful time of year! In Day 4 of this year’s 12 Days of Cookies series, presented by Land O’Lakes, Elizabeth visits the kitchen of Zöe François, pastry chef and co-author of the Artisan Bread in 5 Minutes a Day book series. Zöe shows us how to make Triple Almond Biscotti, the perfect cookie to package up and gift for the coffee lover in your life.

For more recipes from Zöe, check out her blog. For more on baking bread in just 5 minutes a day and to order any of the books in the series, click here.

And for more fabulous holiday baking ideas from Land O’Lakes, go to their web site.

 

Triple Almond Biscotti

5 ½ tablespoons (80g) unsalted butter
½ cup (110g) sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1 ¼ cups (150g) all-purpose flour
¼ teaspoon salt
½ cup roasted almonds
½ cup marzipan, chopped into ¼” cubes
½ cup mini chocolate chips or small chunks

Sprinkles for top

Preheat oven to 325°F

  1. Line a baking sheet with parchment.
  2. Cream the butter and sugar together in a stand mixer fitted with paddle attachment.
  3. Add egg, one at a time, mixing well and scraping the bowl between additions.
  4. Stir in the vanilla and almond extracts. Add the flour and salt and mix until just combined.
  5. Add the almonds, marzipan and chocolate, stirring just to combine.
  6. Form the dough into two equal logs onto the lined baking sheet.
  7. Bake for about 20 minutes or just until it is set, but still soft.
  8. Allow the logs to cool slightly before slicing into 1/2 –inch-thick slices.
  9. Lay the slices on the baking sheet and bake again until crisp. You may want to flip the cookies over half way through if they are not baking evenly. Bake about 20 minutes or until just golden and crisp.
  10. Cool and store in an airtight container.