Description
Learn how to make delicious almond biscotti, a classic Italian treat that is perfect for enjoying with a cup of coffee or tea. These crunchy, twice-baked cookies are flavored with almond and vanilla extracts, and studded with toasted almonds for extra flavor and texture.
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
Additional:
- 1 cup whole almonds, lightly toasted and roughly chopped
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Prepare wet ingredients: In another bowl, beat eggs with vanilla and almond extracts until smooth.
- Combine ingredients: Add wet ingredients to dry ingredients, mix until combined, then fold in chopped almonds.
- Shape the dough: Divide the dough in half, shape each half into a log, and place on the baking sheet.
- Bake: Bake for 25-30 minutes until golden and firm. Cool, then slice and bake again until crisp.
- Cool and serve: Transfer to a wire rack to cool completely before serving.
Notes
- For extra crunch, toast the almonds before adding them to the dough.
- Biscotti can be stored in an airtight container at room temperature for up to 2 weeks or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 110
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
