Almond Biscotti is a twice baked Italian cookie. These cookies are crunchy and sweet, perfect as a snack when dipped in coffee or milk! This recipe gives you flavorful Biscotti, freshly made at home!
These Italian cookies are crunchy, unlike American chewy cookies like Chocolate Crinkles Cookies. American cookies are baked for 12 to 13 minutes, whereas Biscotti is baked for 20 to 25 minutes. However, like American cookies, you can add different flavors to it.
🥘 INGREDIENTS YOU'LL NEED
All-purpose flour: Although I have used all-purpose flour, you can use whole wheat, and, some use almond flour.
Eggs: The only wet ingredient in the authentic Italian Biscotti is eggs, and it adds a good texture and color to the Biscotti.
Vanilla: You can use almond extract instead.
Sugar: Use fine sugar. You can use brown sugar as well.
Almonds: Use toasted almonds; you can keep the skin if you wish. Slices or whole almonds are also acceptable in this recipe.
🔪 HOW TO MAKE
Sift the flour with baking powder and salt. In a different bowl, beat all the wet ingredients, add sugar, and beat a bit more.
Add the flour to the wet ingredients and mix gently. Add the almonds to the dough and mix.
Transfer the dough to a baking sheet. Wet your hands with water, and give the dough a rectangular shape.
Take it out of the oven, let it rest for 10 minutes, and slice it into ½-inch slices. Bake again. Increase oven temperature to 350F/180C.
Bake the slices for 7 minutes on each side. Transfer to a cooling rack.
💭 COOKING TIPS
- If your kitchen is hot and the dough is spreading, place it in the fridge for 10 minutes before shaping.
- You can cut the slices thinner if you wish, and the baking time will reduce.
- To make shaping the dough easy, wet your hand with water or dust your hands with flour and then shape the biscotti log.
- Ovens are different so keep an eye on the biscotti while baking and rotate the baking sheet if one side is baking faster than the other.
- Use a serrated knife to cut the biscotti.
📖 DELICIOUS VARIATIONS
Other nuts: Use walnuts, pecans, or pistachios instead of almonds.
Different flavors: Go for more bright flavors like lemon and orange by adding a teaspoon of the zest in the dough.
Add chocolate: Although, it is not traditional, but you can add chocolate chips in the biscotti dough.
💬 FREQUENTLY ASKED QUESTIONS
Yes, it is called cantucci.
Biscotti is a twice-baked Italian crunchy cookie. Typically, it has different types of nuts, like almonds, pistachio, and hazelnuts.
Most traditional biscotti recipes have no oil or butter and only depend on eggs. However, everything tastes better with butter.
I would say yes since it has less fat and is low in calories.
These cookies are baked twice to rid them of moisture, hence they have a long shelf life and are great when dipped in milk or hot drink.
In a small bowl, add the almonds and cover them with boiling water. After 6 minutes, drain the almond and pour cold water over them. After a minute, squeeze the almond to remove the skin.
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🌡️ STORING AND REHEATING
At room temperature: Place the almond biscotti in a Ziplock bag, making sure to remove the air from the bag. It can last for up to 2 weeks.
Freeze: Place the almond biscotti in a freezer-friendly bag and place it in the freezer for up to 3 months. To thaw, place the Biscotti over the kitchen countertop for 30 minutes to an hour.
Almond Biscotti Cookies
- ¼ cup melted unsalted butter
- ½ cup sugar
- 1 teaspoons vanilla
- 2 large eggs
- 1 ¾ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 cup toasted almond
- Sift the flour with baking powder and salt, keep aside.
- In a different bowl, beat all the wet ingredients, then add the sugar and beat some more.
- Add the flour to the wet ingredients and mix gently.
- Add the almonds to the dough, fold gently, and do not over-mix.
- Dust the baking sheet with flour or use a parchment paper. Transfer the dough to it.
- Wet your hands with cold water or dust them with flour, and give the dough a rectangle shape. it Should be 1 inch high.
- Bake in a preheated oven 300F/150C for 35 minutes.
- Take it out of the oven and let it rest for 10 minutes, slice the log into ½ inch slices and place the slices on the baking sheet.
- Increase the ovens temperature to 350F/180C.
- Bake the slices for 7 minutes on each side.
- When done, keep the biscotti on the baking sheet for 3 minutes then transfer to a cooling rack.
- Do not over-mix the dough.
- Ensure the oven is preheated for 20 to 30 minutes before using it.
- Taste the almond before adding it to the recipe. If the almonds are not stored properly, they will taste rancid.
- Check the expiry date of the baking powder.
How clever! This seems mission impossible to me. Hahaha!
If I can do it believe me anyone can 😉
What do you do with the toasted almonds?Do you put it in whole into the batter or chopped it?Tqmogan
You can chop them or put them as a whole in the batter it won't make much difference because it will get chopped when you cut the biscotti. Hope this helped 🙂