Almond Biscotti
Almond Biscotti are twice-baked Italian cookies — first as a log, then sliced and returned to the oven to dry out until crisp. Whole or slivered almonds give them a firm crunch that holds up well when dunked in coffee or tea. A batch takes about 1 hour from mixing to the final bake.
Equipment
- Baking sheet
- Mixing Bowl
- Electric Mixer
- Spatula
- serrated knife
- Cooling Rack
Ingredients
- 2 cups all-purpose flour unbleached
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs room temperature
- 1 teaspoon vanilla extract pure
- 1 teaspoon almond extract
- 1 cup almonds toasted and coarsely chopped
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, lightly beat the eggs and stir in the vanilla and almond extracts.
- Gradually add the wet ingredients to the dry ingredients, using an electric mixer on low until combined.
- Fold in the chopped almonds with a spatula, ensuring even distribution.
- Divide the dough in half and form each into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
- Bake in the preheated oven for 25-30 minutes, or until golden brown. Remove and let cool for 10 minutes.
- Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
- Place the slices cut side down back onto the baking sheet. Bake for an additional 10-15 minutes, or until the biscotti are crisp.
- Allow to cool on a wire rack. Enjoy!
Notes
- You can substitute hazelnuts or pistachios for almonds for a different flavor.
- To make these biscotti gluten-free, use a 1-to-1 gluten-free baking flour blend.
- For an extra kick, add a pinch of cinnamon or nutmeg.
Nutrition
Calories: 114kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 23mgSodium: 51mgPotassium: 64mgFiber: 1gSugar: 9gVitamin A: 34IUCalcium: 31mgIron: 1mg
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