Description
Almond Biscotti is a classic Italian twice-baked cookie that’s crunchy, flavorful, and perfect for dipping in coffee or tea. Made with toasted almonds and subtle almond and vanilla extracts, these biscotti offer a delightful nutty sweetness with a crisp texture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Add-ins
- 1 cup whole almonds, toasted and coarsely chopped
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and well combined.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition to incorporate air. Then mix in the vanilla and almond extracts for flavor.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the dough.
- Fold in Almonds: Gently fold in the toasted and chopped almonds, ensuring an even distribution throughout the dough.
- Shape Dough: Divide the dough in half. Shape each half into a log measuring approximately 12 inches long and 2 inches wide, then place them on the prepared baking sheet, spaced adequately.
- First Bake: Bake the logs in the preheated oven for 25-30 minutes or until they are lightly golden on the outside. Remove from the oven and let them cool on the baking sheet for about 10 minutes.
- Slice Logs: Using a serrated knife, slice each log diagonally into 1/2-inch thick slices to form the classic biscotti shape.
- Second Bake: Arrange the slices cut side down on the baking sheet. Bake for 10-12 minutes, then flip each slice and bake for another 10-12 minutes until they turn golden brown and crisp.
- Cool Completely: Transfer the biscotti to a wire rack and let them cool completely to achieve their signature crunchiness before serving.
Notes
- To toast almonds, spread them on a baking sheet and bake at 350°F for about 8-10 minutes, stirring occasionally until fragrant and lightly browned.
- Allow the biscotti to cool fully for the best crisp texture.
- Store biscotti in an airtight container to maintain freshness for up to two weeks.
- These biscotti can be dipped in chocolate for added indulgence.
- Use room temperature eggs to ensure better mixing and texture.
