Description
Almond Biscotti is a classic Italian twice-baked cookie known for its perfect crunch and rich almond flavor. Made with toasted whole almonds and aromatic vanilla and almond extracts, these biscotti are ideal for dipping in coffee or tea and make a delightful treat for any occasion.
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 the biscotti logs.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring even distribution of the leavening agent and salt.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture becomes light, fluffy, and pale in color.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla and almond extracts for aromatic flavor.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which could toughen the biscotti.
- Fold in Almonds: Carefully fold in the toasted, chopped whole 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 with enough space between them.
- First Bake: Bake the logs in the preheated oven for 25-30 minutes until they are lightly golden and set. Remove and let cool for about 10 minutes to firm up.
- Slice Logs: Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices to form individual biscotti pieces.
- Second Bake: Lay the slices cut side down on the baking sheet and bake for 10-12 minutes. Flip the biscotti over and bake for an additional 10-12 minutes until they are golden brown and crisp.
- Cool Completely: Transfer the baked biscotti to a wire rack and allow them to cool completely before serving or storing to ensure maximum crunchiness.
Notes
- To toast almonds, spread them on a baking sheet and bake at 350°F for 8-10 minutes until fragrant and slightly golden.
- Ensure eggs are at room temperature to achieve proper mixing and texture.
- Store biscotti in an airtight container at room temperature to maintain freshness.
- Biscotti pairs perfectly with coffee, tea, or sweet dessert wines.
