Coffee Biscotti

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, almond flour, baking powder, salt, and instant coffee granules until well combined.
3. In a separate medium bowl, beat the eggs and vanilla extract using a fork or small whisk.
4. Gradually add the egg mixture to the dry ingredients, stirring with a wooden spoon or rubber spatula until a dough begins to form.
5. Gently fold in the chopped nuts if using. This step is optional, but adding nuts will give an extra crunch and flavor.
6. Transfer the dough onto a lightly floured surface and divide it into two equal portions. Shape each portion into a log about 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
7. Bake in the preheated oven for 25 minutes. The logs should be firm to touch and slightly golden.
8. Remove the baking sheet from the oven and let the logs cool for about 5 minutes. Reduce the oven temperature to 325°F (165°C).
9. Using a serrated knife, carefully cut each log diagonally into 1/2-inch slices. Arrange the slices cut-side down on the baking sheet.
10. Return the slices to the oven and bake for another 10 to 15 minutes, turning halfway through for an even bake. The biscotti should be golden and crunchy.
11. Remove from the oven and let the biscotti cool completely on a wire rack. The biscotti will continue to harden as it cools, achieving the perfect crispiness.
12. Tip: Store the biscotti in an airtight container for up to two weeks or freeze for longer shelf-life.