My favorite holiday cookie recipe is my mom’s almond biscotti. She toasts pounds of almonds and makes so many loaves (probably 5 double batches at least!) and then we all sit around the kitchen covering one side of each piece with semisweet chocolate. Everyone knows that they can count on biscotti and a new pair of wool socks from Katy at Christmas; it’s her go-to gift every holiday season!
The photos are of her original recipe card, she had to rewrite it a few years ago since this one is so well-loved.
Recipe by: JSC Kitchen, Clare and Katy O’Bryan
Makes approximately 60 cookies
Process
Preheat oven to 375°F degrees and grease 2 baking sheets or line with parchment paper.
Beat butter until soft and light, about 2 minutes. Add sugar, eggs, baking powder, vanilla extract, and half the flour then mix until combined.
Stir in remaining flour and nuts. Divide dough into 2 portions and shape into logs about 2 inches wide. Place logs on a baking sheet about 4 inches apart on prepared baking sheets.
Bake for 25 minutes or until logs look dry, then cool on baking sheet for 1 hour.
Reduce oven temperature to 325°F degrees.
Cut logs into 1/2 inch slices. Arrange slices cut side down on the ungreased baking sheet. Bake for 15-20 minutes or until crisp and dry, it could take closer to 30 minutes depending on your oven. Cool on a wire rack.
Meanwhile, melt chocolate in a microwave safe bowl in 20 second bursts, stirring in between. Dip slices into melted chocolate or spread chocolate on with a butter knife. Sprinkle with optional flake salt and let set.
