Almond Biscotti

also called biscotti · cantucci · cantuccini · biscotti di Prato

The table

Heat the oven to 350°F (175°C) and line a baking sheet with parchment
2 large(100 g)eggsbeatstirfoldshape into two logs, bake 350°F (175°C) 25 minslice 3/4 in thick, bake 325°F (165°C) 20 min
6 Tbs(85 g)melted butter
1 tsp(5 mL)vanilla extract
1/2 tsp(2.5 mL)almond extract
2 cups(250 g)all-purpose flourwhisk
3/4 cup(150 g)granulated sugar
1 1/2 tsp(7 g)baking powder
1/4 tsp(1.5 g)table salt
1 cup(140 g; toasted)whole almonds
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

Before anything else

2beat

3whisk

5fold

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 45 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

4 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 30 min.

  1. whisk

    not timedfrom the start

  2. beat

    not timedfrom the start

  3. stir

    not timedfrom the start

  4. fold

    not timedfrom the start

  5. shape into two logs, bake 350°F (175°C) 25 min

    25 minwalk away(read off the step)from the start

  6. slice 3/4 in thick, bake 325°F (165°C) 20 min

    20 minwalk away(read off the step)25 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need baking sheet · oven

Goes with

See how it is written
>> title: Almond Biscotti
>> category: Cookies
>> tags: almond, italian, twice baked, coffee, oven
>> counters: Bakery
>> aka: biscotti, cantucci, cantuccini, biscotti di Prato
>> servings: 24
>> time: 1 hour 30 min
>> step.6: shape into two logs, bake 350°F (175°C) 25 min
>> step.7: slice 3/4 in thick, bake 325°F (165°C) 20 min

Heat the #oven{} to 350°F (175°C) and line a #baking sheet{} with parchment.

Whisk @all-purpose flour{2%cup}(250 g), @granulated sugar{3/4%cup}(150 g), @baking powder{1 1/2%tsp}(7 g), and @table salt{1/4%tsp}(1.5 g).

Beat @eggs{2%large}(100 g) with @melted butter{6%Tbs}(85 g), @vanilla extract{1%tsp}(5 mL), and @almond extract{1/2%tsp}(2.5 mL).

Stir @&(~1)egg mixture{} into @&(~2)dry ingredients{}.

Fold @whole almonds{1%cup}(140 g; toasted) into @&(~1)dough{}.

Shape @&(~1)dough{} into two logs and bake at 350°F for ~{25%min}.

Slice @&(~1)logs{} 3/4 in thick and bake at 325°F for ~{20%min}.