Description
Almond Biscotti is a classic Italian twice-baked cookie that boasts a crisp texture and a delightful almond flavor. Perfectly paired with coffee or tea, these crunchy treats are made with toasted whole almonds and a blend of vanilla and almond extracts, offering a traditional and satisfying snack or dessert.
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 prepare for baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agent evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, ensuring good texture in the biscotti.
- Add Eggs and Extracts: Add the eggs one at a time to the creamed butter mixture, beating well after each addition. Stir in the vanilla and almond extracts for flavor.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Almonds: Gently fold in the toasted and coarsely chopped almonds evenly throughout the dough.
- Shape Dough: Divide the dough into two equal portions and shape each into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
- First Bake: Bake the logs for 25 to 30 minutes until they are lightly golden on top. Remove from oven and allow to cool for 10 minutes.
- Slice Logs: Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices, creating the classic biscotti shape.
- Second Bake: Arrange the slices cut side down on the baking sheet. Bake for 10 to 12 minutes, then flip each biscotti and bake for an additional 10 to 12 minutes until they turn golden and crisp.
- Cool Completely: Transfer the biscotti to a wire rack and cool completely before serving to let them harden properly.
Notes
- To toast almonds, spread them on a baking sheet and bake at 350°F for 8-10 minutes, stirring occasionally until fragrant and golden.
- Store biscotti in an airtight container to maintain crispness for up to two weeks.
- For added flavor, consider dipping the cooled biscotti ends in melted chocolate.
- If you prefer a softer biscotti, reduce the second bake time slightly.
- The biscotti dough can be made ahead and refrigerated overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
