Almond Biscotti is a twice baked Italian cookie. These Italian cookies are crunchy and sweet, perfect as a snack when dipped in coffee or milk! Biscotti cookies require less time to prepare, you don’t have to place the dough in the fridge for an hour or two, the ingredients are available in every kitchen, and forming the dough hardly takes 3 to 5 minutes.
Unlike store bought Biscotti, this recipe gives you flavorful Biscotti, freshly made at home with no preservatives!
Let’s find out what’s Biscotti
These Italian cookies are hard (it won’t break your teeth), but it’s nothing like the American chewy cookies that we all are used to have. American cookies are baked for 12 to 13 minutes, where Biscotti is baked for 20 to 25 minutes. The authentic Italian Biscotti recipe ingredients have no oil or baking powder, but Americans have modified the recipe by adding fat to it. But like American cookies, you can add different flavors to the Biscotti too.
Ingredients in Almond Biscotti
All-purpose flour: Makes light Biscotti, but you can use whole wheat, and, in some recipes, almond flour is also used.
Eggs are the only wet ingredient in the authentic Italian Biscotti, and it adds a good texture and color to the Biscotti.
Vanilla. You can use almond extract instead.
Salt. Baking Powder.
Sugar: Use fine sugar, but you can also use brown sugar if you wish.
Almonds: Use toasted almonds; you can keep the skin if you wish. Slices or whole almonds are also acceptable in this recipe.
How to remove almond skin? Blanching Almonds
In a small bowl, add the almonds and cover it with enough boiling water. After 6 minutes, drain the almond and pour cold water over the almonds. After one-minute, squeeze the almond to remove the skin. Pat the almond dry and roast them if they were not.
How to Make Almond Biscotti?
After mixing the ingredients well in a large bowl, you’ll end up with a sticky dough, don’t worry, you can handle a wet dough easy. Wetting your hand with cold water will help you form the dough into a rectangular shape effortlessly.
The word biscotti means (Baked twice) in Italian; however, you will have to bake these classic Italian Biscotti three times.
The first time you will bake the long log you created from the dough, the second time is after slicing the long log into slices; the third time takes place after you flip the slices to the other side. I’ve used butter in this biscotti recipe, but you can use oil if you wish. The Biscotti cookies will come out richer if you use butter!
Adding flavors to the Biscotti recipe
Biscotti dough is flexible when it comes to add-ins. The dough can go well with many flavors like orange, lemon, and chocolate. It can take in all types of nuts and dry fruits. Since I have mentioned different biscotti flavors, maybe you should give my Pistachio Anise Biscotti a try. I have a Raisin Pecan Biscotti that will be a great addition to your Holiday menu.
Storing Almond Biscotti
Biscotti can be stored at room temperature for 2 weeks. Place the almond biscotti in a Ziplock bag making sure to remove the air from the bag. The Biscotti will taste great for those two weeks. You can also use an airtight container.
Can I freeze Biscotti
Store the Biscotti for up to three months by placing the almond biscotti in a freezer friendly bag and place in the freezer. To thaw the frozen Biscotti, place the Biscotti over the countertop for 30 minutes to an hour and enjoy it with your favorite hot drink.
Update: This post was originally published in February 2011. I have updated the text.
Almond Biscotti Cookies
- 1/4 cup melted unsalted butter
- 1/2 cup sugar
- 1 teaspoons vanilla
- 2 eggs
- 1 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 cup toasted almond
- Sift flour with baking powder and salt, keep aside.
- In a bowl beat all the wet ingredients, add sugar and beat some more.
- Add the flour to the wet ingredients and mix gently.
- Add the almonds to the dough, 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, give the dough a rectangle shape. 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 into 1/2 inch slices and place them on the
- baking sheet.
- Increase oven 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.
- Make sure the oven is preheated before using it.
- Taste the almond before adding it to the recipe. If the almonds are not stored properly it will taste rancid and will ruin the biscotti.
- Check the expiry date of the baking powder.
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