Description
Almond Biscotti is a traditional Italian twice-baked cookie known for its crunchy texture and rich almond flavor. Perfect as a coffee companion or a delightful treat anytime, these biscotti feature toasted almonds and subtle hints of vanilla and almond extracts, making them irresistibly delicious and easy to prepare in a home oven.
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 ensure even baking and easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, providing a tender texture to the biscotti.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition to fully incorporate and create structure, then mix in the vanilla and almond extracts for aroma and flavor depth.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough which can cause toughness.
- Fold in Almonds: Gently fold in the toasted and coarsely chopped almonds ensuring even distribution without breaking the nuts too much.
- Shape Dough: Divide the dough in half and shape each portion into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared parchment-lined baking sheet.
- First Bake: Bake the logs in the preheated oven for 25-30 minutes or until they turn lightly golden and firm to the touch. Remove from oven and let cool on the baking sheet for 10 minutes to firm up for slicing.
- Slice Logs: Using a serrated knife, slice each log diagonally into 1/2-inch thick slices to create the classic biscotti shape and sizing.
- Second Bake: Arrange the slices cut side down on the baking sheet, bake for 10-12 minutes. Flip each biscuit and bake for another 10-12 minutes until golden and crisp, which creates the signature crunchy biscotti texture.
- Cool Completely: Transfer the biscotti to a wire rack and allow them to cool completely before serving, ensuring maximum crispness and flavor development.
Notes
- To toast almonds, spread them on a baking sheet and toast in a 350°F oven for 8-10 minutes until fragrant and lightly browned.
- Ensure butter is softened, not melted, for proper creaming with sugar.
- Store biscotti in an airtight container for up to two weeks to maintain crunchiness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.
- Biscotti pairs wonderfully with coffee, tea, or dessert wines like Vin Santo.
