One of my most fond memories of recent times is my trip to Italy in 2013. I would consider that to be a trip of a lifetime and it was filled with fun and excitement. It also is important because it was then that I got engaged! But back to Italy…
There were so many great memories from Italy including the sights, the people and of course, the food. It would be really difficult for me to try to think of a meal that I didn’t enjoy. On top of all of that, one of my favorite things to do was sit at a cafe for breakfast or an afternoon snack and enjoy a cup of espresso and a pastry such as biscotti. Until I really started to like coffee, I never really understood biscotti. It was super crunchy, and I’m a soft-cookie kind of girl. But when I realized how delicious biscotti was dunked in my morning coffee, I fell in love! And there certainly was no shortage of biscotti in Italy!
One of the keys to biscotti is cooking it twice, after all, the root of the word biscotti means ‘twice cooked.’ I’ve made biscotti once before, and I should note that it is very important to bake the dough long enough in the first round for these to crisp up properly.
For today’s post I’m teaming up with Blue Diamond Almonds to bring you a delicious and lightly sweetened biscotti recipe featuring their Honey Cinnamon almonds. These almonds add just the right amount of cinnamon and sweetness to the biscotti, while making sure the flavor is not overpowering. And they also make a pretty good snack while you’re baking!
Once I finished baking and cooling these treats I promptly sat down with a cup of piping hot coffee and took a little ‘me time’ to enjoy the moment. I sat in my kitchen pretending that I was back in Italy, enjoying the Tuscan sun. Some day I’ll be back there, but in the mean time I’ll have to relive my Italian memories with this recipe!
- 2 large eggs
- 2⁄3 cup sugar
- 1 2⁄3 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 2 ounces Blue Diamond Honey Cinnamon Almonds
- Preheat oven to 375°F and spray a baking sheet with nonstick cooking spray.
- Stir together eggs and sugar in a medium bowl. Mix in flour, baking soda and cinnamon; stir in almonds.
- Knead several times on a lightly floured board, then form into a log about 2-inches in diameter; press to flatten slightly. Place on prepared baking sheet and bake for 20 minutes.
- Remove from oven and let cool slightly. Slice ½-inch thick and place back on baking sheet; bake for 5 to 7 minutes more on each side.
This post is sponsored by Blue Diamond Almonds. All opinions expressed are my own.