These classic twice-baked cookies with hints of almond and vanilla are the perfect treat to serve alongside a cup of coffee or tea.
- 6 tbsp unsalted butter, room temperature
- 1/2 cup coconut palm sugar (or granulated sugar)
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 eggs
- 2 cups all-purpose flour, sifted
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 6 oz baking chocolate, chopped
- sprinkles, for decorating
- Preheat oven to 350 F and line a large baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer or using a handheld mixer, cream the butter and sugar together until smooth. Add the extracts and eggs (one by one) to the mixture and beat until combined.
- In a separate bowl, whisk together the flour, baking powder, salt and nutmeg. Slowly add the dry ingredients to the wet, mixing on low until thoroughly combined. Do not overmix!
- With floured hands, divide the dough into 2 sections and shape into 2 logs side by side, 9″ long by 2″ wide. Smooth the logs with a spatula and place into the oven for 22 minutes.
- Remove the baking sheet from the oven, and lightly spritz the logs all over with room temperature water. Allow to soften for 5 minutes, then using a large serrated knife, slice the logs into 1/2″ – 3/4″ slices, cross-wise or on the diagonal, and place them on their side on the baking sheet. Reduce the oven temperature to 325 F, then bake the biscotti for an additional 25 minutes.
- Remove the biscotti from the oven, and after 5 minutes, place the biscotti on a wire rack to cool completely, at least 2 hours.
- In a shallow bowl, melt the chopped chocolate in the microwave in 30 second increments or until the chocolate is smooth. Using a spoon or spatula, cover one end of the biscotti in chocolate, then shower the biscotti with sprinkles to fall over the chocolate. Place the biscotti back onto the wire rack to allow the chocolate to set.
- Biscotti will keep on the counter at room temperature in an airtight container for 3-4 weeks, or up to 6 months in the freezer.