Cinnamon Swirl Almond Biscotti

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure almond extract
• 1 tablespoon ground cinnamon
• 1 cup sliced almonds
• 1/4 cup unsalted butter, softened
• Cinnamon Swirl:
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

Preheat and Prep

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

Make the Dough

In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.

In a large bowl, use an electric mixer to beat the sugar and eggs until light and fluffy. Add the almond extract and mix well.

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the sliced almonds.

Form the Dough

Divide the dough in half and shape each half into a log about 12 inches long.

Make the Cinnamon Swirl

In a small bowl, combine the softened butter, sugar, and cinnamon. Mix well to form a smooth paste.

Place one of the logs on the prepared baking sheet and spread the cinnamon swirl mixture evenly over the top of the dough, leaving a 1-inch border around the edges.

Roll the log tightly into a cylinder and place it seam-side down on the baking sheet. Repeat with the remaining dough and cinnamon swirl mixture.

Bake

Bake for 25-30 minutes or until the biscotti are golden brown and firm to the touch.

Cool and Serve

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Slice into thick slices and serve.

Note: This recipe is a variant of Almond Biscotti (Recipe #2) and Apple Baked Crumble (Recipe #1), with the addition of cinnamon swirl and no apples or crumble topping.