Chef John's Almond Biscotti
My version is pretty straightforward—a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.
Recipe Summary test
If using kosher salt, use 1/2 teaspoon instead of 1/4 teaspoon fine salt.
Depending on the size and shape of the biscotti, your baking times will vary greatly. Keep peeking at them once they get close, and wait for that perfect golden brown.
Please note the differences in yield and cook time, as well as the use of cranberries instead of chopped almonds when using the magazine version of this recipe.