One of my favorite breakfasts, by far, is any kind of scone or biscuit with jam. I literally don’t know what could be better with a cup of tea. Clearly, my English descent comes out in this way LOL. Me and my mom made these for her to take to work, and there were so many left over. Almost everyday I ate a few with some jam for breakfast. (I prefer strawberry or raspberry). They were so good! Even with some butter when they’re warm, it’s perfect. Make sure to store them in an airtight container.
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3 large eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 1 cup slivered almonds, toasted
Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electricmixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.