Description
Almond Biscotti offers a perfect crunchy Italian treat that combines toasted almonds with a subtly sweet, vanilla and almond-scented dough. This twice-baked cookie is ideal for dipping in coffee or dessert wine and can be easily made at home with simple pantry ingredients.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Add-ins
- 1 cup whole almonds, toasted and roughly chopped
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined, creating your base dry mixture.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly with the vanilla and almond extracts to infuse the dough with aromatic flavors.
- Form Dough: Pour the wet ingredient mixture into the dry ingredients and mix until a sticky dough forms. Then gently fold in the toasted and chopped almonds evenly throughout the dough.
- Shape Logs: Lightly flour your hands to prevent sticking, then shape the dough into two logs, each about 10 inches long and 2 inches wide. Place the logs spaced apart on the lined baking sheet.
- First Bake: Bake the logs in the preheated oven for 25–30 minutes until they become golden in color and firm to the touch, indicating the dough is cooked through.
- Cool Before Slicing: Remove the baking sheet from the oven and allow the logs to cool for 10 minutes so they firm up for slicing.
- Slice Biscotti: Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces for optimal crispiness and traditional biscotti shape.
- Second Bake: Arrange the sliced pieces cut-side down on the baking sheet and bake for another 10–12 minutes per side, turning once, until the biscotti are crisp and golden brown.
- Final Cooling: Let the biscotti cool completely on a wire rack before serving or storing to ensure maximum crunchiness.
Notes
- For extra flavor and indulgence, dip or drizzle the cooled biscotti with melted dark chocolate.
- Store biscotti in an airtight container at room temperature to maintain freshness for up to two weeks.
